Madrid-style Hazelnut Gelato

Ingredients

While the original Italian Gelato alla nocciola uses a base of milk, cream, sugar, and hazelnut paste, the Madrid-style Hazelnut Gelato incorporates locally sourced hazelnuts to enhance the flavor profile. The Madrid version also focuses on achieving a dense and creamy consistency, similar to traditional Spanish ice creams, rather than the lighter texture of Italian gelato. We alse have the original recipe for Gelato alla nocciola, so you can check it out.

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

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 30g, 25g
• Protein: 6g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a saucepan, combine the milk, cream, and half of the sugar. Heat over medium heat until it reaches a gentle simmer, stirring occasionally.
2. 2.
   In a separate bowl, whisk together the egg yolks, remaining sugar, and salt until well combined.
3. 3.
   Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly to prevent curdling.
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 5-7 minutes.
5. 5.
   Remove the saucepan from heat and stir in the finely ground hazelnuts and vanilla extract. Allow the mixture to cool to room temperature.
6. 6.
   Once cooled, transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions.
7. 7.
   Once the gelato reaches a soft-serve consistency, transfer it to a lidded container and freeze for at least 4 hours or until firm.
8. 8.
   Serve the Madrid-style Hazelnut Gelato in bowls or cones and enjoy the creamy and nutty flavors of this delightful frozen treat.

Treat your ingredients with care...

• Hazelnuts — Toast the hazelnuts in a dry skillet over medium heat until fragrant and lightly browned. Allow them to cool before grinding them finely. Make sure to remove the skins for a smoother texture.

Tips & Tricks

• For an extra crunch, sprinkle some chopped toasted hazelnuts on top of the gelato before serving.
• If you prefer a stronger hazelnut flavor, you can add a few drops of hazelnut extract to the gelato mixture.
• To prevent ice crystals from forming, press a piece of plastic wrap directly onto the surface of the gelato before freezing.

Serving advice

Serve the Madrid-style Hazelnut Gelato in chilled bowls or crispy waffle cones for an authentic experience. Garnish with a dusting of cocoa powder or a drizzle of melted chocolate for an extra touch of indulgence.

Presentation advice

For an elegant presentation, scoop the gelato into individual serving dishes and top with a whole toasted hazelnut. Serve with a side of Spanish almond cookies or a slice of traditional Spanish almond cake.