Gelato alla Nocciola
Piedmont's signature gelato — hazelnut gelato made from the finest Piedmontese Tonda Gentile hazelnuts, which are among the world's best. The flavour is intensely nutty, rich and warm. Unlike ice cream, gelato uses less fat, more milk than cream, is churned slower and served at a slightly warmer temperature, giving it that dense, stretchy, intense texture.
- Total
- 35 min
- Serves
- 8
- Level
- Medium
Prep 15 min · Cook 20 min
Ingredients
Method
Warm milk and cream together. Whisk yolks with sugar until pale. Pour hot milk into egg mixture gradually; return to pan; cook gently until 82°C (nappe stage — coats a spoon).
About 4 min
Remove from heat; whisk in hazelnut paste, vanilla and salt until smooth.
About 9 min
Strain through a fine sieve; cool over an ice bath. Chill in fridge minimum 4 hours (preferably overnight).
About 9 min
Churn in an ice cream machine until thick. Transfer to a freezer container; freeze 2 hours until scoopable.
About 9 min
Serve at about -11°C (slightly warmer than ice cream) for the characteristic gelato texture. Top with whole toasted hazelnuts.
About 3 min
Nutrition per serving (estimate)
- Calories
- 320
- Protein
- 7 g
- Carbs
- 32 g
- Fat
- 20 g
- Fibre
- 2 g
- Sugar
- 28 g
- Sodium
- 80 mg
Contains: dairy, eggs, nuts
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Recipe by Boon Tools.