Homemade Hazelnut Gelato

Ingredients

• 2 cups (470ml) whole milk 2 cups (470ml) whole milk
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 4 large egg yolks 4 large egg yolks
• 3/4 cup (150g) granulated sugar 3/4 cup (150g) granulated sugar
• 1 cup (120g) roasted hazelnuts, finely ground 1 cup (120g) roasted hazelnuts, finely ground
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1/4 teaspoon salt 1/4 teaspoon salt

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 9g
• Carbohydrates (total, sugars): 30g, 25g
• Protein: 6g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   In a saucepan, heat the milk and cream over medium heat until it begins to simmer. Remove from heat.
2. 2.
   In a separate bowl, whisk together the egg yolks and sugar until well combined.
3. 3.
   Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly.
4. 4.
   Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon. This should take about 8-10 minutes.
5. 5.
   Remove the saucepan from heat and stir in the ground hazelnuts, vanilla extract, and salt until well incorporated.
6. 6.
   Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
7. 7.
   Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
8. 8.
   Transfer the gelato to a lidded container and freeze for an additional 2-3 hours to firm up.
9. 9.
   Serve the Homemade Hazelnut Gelato in bowls or cones and enjoy!

Treat your ingredients with care...

• Hazelnuts — To enhance the flavor, roast the hazelnuts in a preheated oven at 350°F (175°C) for about 10 minutes until they become fragrant. Allow them to cool before grinding.

Tips & Tricks

• For an extra crunch, sprinkle some chopped roasted hazelnuts on top of the gelato before serving.
• To intensify the hazelnut flavor, add a few drops of hazelnut extract to the custard mixture.
• If you don't have an ice cream maker, you can pour the chilled mixture into a shallow container and freeze it, stirring every 30 minutes until it reaches the desired consistency.

Serving advice

Serve the Homemade Hazelnut Gelato in small bowls or sugar cones for a classic Italian gelato experience. For an elegant touch, garnish with a dusting of cocoa powder or a drizzle of melted chocolate.

Presentation advice

To create an eye-catching presentation, scoop the gelato into individual serving dishes and top each scoop with a whole roasted hazelnut. Serve with a crisp biscotti on the side for a delightful textural contrast.