Hazelnut Gelato Ice Cream
Hazelnut gelato is a creamy, nutty, and indulgent Italian dessert made with roasted hazelnuts, milk, cream, and egg yolks.It offers a smooth and rich texture, balancing the natural sweetness of hazelnuts with the richness of gelato. Perfect for any occasion, this homemade treat can be enjoyed on its own or with various toppings.
Equipment
- 1 Ice Cream Maker (optional)
- 1 medium saucepan
- 1 Food Processor or Blender
- 1 whisk
- 1 Bowl (for whisking egg yolks)
- 1 Baking sheet
- 1 Airtight Container for freezing
Ingredients
- 1 cup 240 ml Whole Milk
- 1 cup 240 ml Heavy Cream
- 3/4 cup 150 g Sugar
- 1 cup 140 g Hazelnuts (whole)
- 4 Egg Yolks
- 1 teaspoon Vanilla Extract
- 1 pinch Salt
Instructions
- Toast the Hazelnuts: Preheat the oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast for about 10 minutes, or until golden brown. Allow them to cool, then rub them in a kitchen towel to remove the skins. Set them aside.
- Make the Hazelnut Paste: Grind the toasted hazelnuts in a food processor or blender until they form a fine paste. Set the paste aside.
- Prepare the Custard Base: In a medium saucepan, heat the milk and heavy cream over medium heat until hot (but not boiling). In a separate bowl, whisk together the egg yolks and sugar until smooth. Slowly pour the hot milk mixture into the egg yolks while whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon (about 8-10 minutes).
- Combine Hazelnut Paste and Custard: Remove the custard from the heat and stir in the hazelnut paste, vanilla extract, and a pinch of salt. Mix thoroughly to combine.
- Chill the Mixture: Allow the custard to cool to room temperature. Once cooled, cover with plastic wrap, ensuring the wrap touches the surface, and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld.
- Churn the Gelato: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer’s instructions (about 20-30 minutes).
- Freeze the Gelato: Transfer the churned gelato to an airtight container and freeze for at least 4 hours to firm up before serving.
Notes
- Customization: You can increase or decrease the amount of hazelnuts based on your preference for a more intense or subtle nutty flavor.
- No Ice Cream Maker? If you don’t have an ice cream maker, pour the chilled mixture into a shallow dish and freeze. Stir the mixture every 30-45 minutes to break up the ice crystals until it reaches the desired texture.
- Storage: Keep the gelato in an airtight container for up to 1-2 weeks. Allow it to sit out for a few minutes before serving to achieve a softer texture.