Hazlenut Gelato Recipe

Preparation Directions

1. 1

   Roast the Hazelnuts

   Preheat the oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and roast for about 10-12 minutes, until golden and fragrant. Let them cool, then chop them coarsely.

2. 2

   Make the Base

   In a saucepan, combine the whole milk, heavy cream, and half of the roasted hazelnuts. Heat over medium heat until the mixture is hot but not boiling. Remove from heat.

3. 3

   Whisk Egg Yolks and Sugar

   In a bowl, whisk together the egg yolks, granulated sugar, and a pinch of salt until well combined and slightly thickened.

4. 4

   Combine Mixtures

   Slowly pour the hot milk mixture into the egg yolk mixture while whisking continuously to temper the yolks. Return the combined mixture to the saucepan.

5. 5

   Cook the Mixture

   Cook over low heat, stirring constantly until the mixture thickens and coats the back of a spoon, about 8-10 minutes.

6. 6

   Strain and Chill

   Strain the mixture through a fine mesh sieve into a clean bowl. Stir in the vanilla extract and the remaining chopped hazelnuts. Allow it to cool to room temperature, then refrigerate for at least 4 hours or overnight.

7. 7

   Churn the Gelato

   Once the mixture is chilled, churn it in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency.

8. 8

   Freeze

   Transfer the gelato to an airtight container and freeze for at least 4 hours or until firm.