Pontic Greek Hazelnut Gelato

Ingredients

Pontic Greek Hazelnut Gelato differs from the original Gianduia gelato by incorporating Pontic Greek flavors and ingredients. While the Italian version typically uses chocolate and hazelnuts, the Pontic Greek adaptation focuses solely on the natural flavor of roasted hazelnuts, enhancing it with a touch of honey for a hint of sweetness. We alse have the original recipe for Gianduia gelato, 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
• 1 cup (200g) roasted hazelnuts, finely ground 1 cup (200g) roasted hazelnuts, finely ground
• 3/4 cup (150g) granulated sugar 3/4 cup (150g) granulated sugar
• 4 large egg yolks 4 large egg yolks
• 2 tablespoons honey 2 tablespoons honey
• 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 and cream. Heat over medium-low heat until it reaches a gentle simmer. Remove from heat.
2. 2.
   In a separate bowl, whisk together the egg yolks, sugar, honey, vanilla extract, 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 8-10 minutes.
5. 5.
   Remove the mixture from heat and strain it through a fine-mesh sieve to remove any lumps.
6. 6.
   Stir in the finely ground roasted hazelnuts until well incorporated.
7. 7.
   Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
8. 8.
   Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
9. 9.
   Transfer the gelato to a lidded container and freeze for an additional 2-3 hours to firm up.
10. 10.
    Serve the Pontic Greek Hazelnut Gelato in bowls or cones and enjoy!

Treat your ingredients with care...

• Hazelnuts — Make sure to roast the hazelnuts before grinding them to enhance their flavor. To roast, spread the hazelnuts on a baking sheet and bake at 350°F (175°C) for about 10-12 minutes, or until fragrant and lightly golden. Allow them to cool before grinding.

Tips & Tricks

• For an extra crunch, sprinkle some chopped roasted hazelnuts on top of the gelato before serving.
• If you prefer a smoother texture, strain the mixture again after adding the ground hazelnuts.
• To intensify the hazelnut flavor, you can add a few drops of hazelnut extract during the churning process.
• If you don't have an ice cream maker, you can pour the mixture into a shallow dish and freeze it, stirring every 30 minutes until it reaches the desired consistency.
• Experiment with different toppings such as chocolate sauce, caramel, or crushed cookies to add extra indulgence to your Pontic Greek Hazelnut Gelato.

Serving advice

Serve the Pontic Greek Hazelnut Gelato in small bowls or cones. Garnish with a drizzle of honey and a sprinkle of finely chopped roasted hazelnuts for an extra touch of elegance.

Presentation advice

For an appealing presentation, scoop the gelato into individual serving bowls or glasses. Decorate with a whole roasted hazelnut on top and serve with a small spoon or gelato paddle.