CHOCOLATE-HAZELNUT GELATO
From Everyday Italian, you gotta try this! There is an inactive prep time of about 2 1/2 hours. Enjoy!
Provided by Sharon123
Categories Frozen Desserts
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan combine the milk, cream, and 1/2 cup sugar on medium heat. Cook until sugar dissolves, about 5 minutes.
- Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add the mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes.
- Put a strainer over a medium bowl and pour the warm custard mixture through it. Stir in the vanilla and hazelnut spread until it dissolves. Chill the mixture completely before pouring into an ice cream maker and follow manufacturer's instructions to freeze. To serve, scoop gelato into serving bowls and top with hazelnuts.
- Note: I do not use an ice cream maker, just put in freezer, stirring every 30 minutes or so, for about 4 hours.
Nutrition Facts : Calories 521.2, Fat 34.2, SaturatedFat 19.1, Cholesterol 173.2, Sodium 65.3, Carbohydrate 47.6, Fiber 2.4, Sugar 43, Protein 8
HAZELNUT GELATO
A wonderful hazelnut- and coffee-flavored gelato I created after coming home from a trip to Rome a few years ago.
Provided by Katie Poppy
Categories World Cuisine Recipes European Italian
Time 4h25m
Yield 8
Number Of Ingredients 8
Steps:
- Combine milk, cream, and 1/3 cup sugar in a saucepan over medium heat; cook and stir until sugar dissolves, 3 to 5 minutes.
- Beat egg yolks and 1/3 cup sugar together in a bowl until mixture is light yellow, about 4 minutes. Stir 1/2 cup milk mixture into egg mixture until smooth; pour into the remaining milk mixture in the saucepan, stirring continuously. Cook, stirring continuously, until mixture thickens enough to coat the back of a metal spoon, 8 to 10 minutes; remove from heat.
- Stir chocolate hazelnut spread, espresso powder, and vanilla extract into milk mixture until well combined; pour through a mesh strainer into a bowl. Refrigerate mixture until cold, about 3 hours.
- Pour milk mixture into an ice cream maker and freeze according to manufacturer's instructions.
Nutrition Facts : Calories 312.3 calories, Carbohydrate 30.3 g, Cholesterol 149.3 mg, Fat 19.7 g, Protein 5 g, SaturatedFat 9.3 g, Sodium 55 mg, Sugar 28 g
HAZELNUT GELATO
More gelato recipes: Blood-Orange Gelato, Gingersnap Gelato, Pistachio Gelato, Coconut Gelato, Ricotta Gelato, Mint Chocolate Chip Gelato.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 quart
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees. Spread nuts on a baking sheet, and toast in oven 8 to 10 minutes. Let cool completely, remove skins, and coarsely grind.
- Combine milk and ground hazelnuts in a medium saucepan. Bring to a gentle boil, cover, and remove pan from heat. Let steep 2 hours. Pass through a cheesecloth-lined sieve, pressing hard on solids. Reserve strained milk, and discard solids.
- Combine egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Return milk to a simmer.
- Add half of the warm milk to egg-yolk mixture, and whisk until blended. Return new mixture to saucepan with remaining milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon.
- Have ready an ice-water bath. Remove saucepan from heat, and immediately stir in cream and Frangelico. Pass mixture through a sieve set over a medium bowl. Place bowl in ice-water bath, and chill.
- Freeze in an ice-cream maker according to manufacturer's instructions.
CHOCOLATE-HAZELNUT GELATO WITH FRANGELICO
Rich Italian Gianduja or Chocolate-Hazelnut is my very favorite flavor of gelato! The addition of vanilla seeds and Frangelico liqueur take this gelato over the top! Note: Cooking the custard in the microwave really simplifies the entire gelato-making process, in my opinion, resulting in a perfectly smooth and creamy custard without the hassle or risk of burning the pan. Of course, you can use the double boiler or regular sauce pan if you wish, but this method works beautifully. Note: If you don't have an icecream maker or a gelato maker, you can still make this gelato! Simply place in the freezer and stir every 30 minutes or so, for a total of about 4 hours. Wonderful! I hope you enjoy!
Provided by BecR2400
Categories Frozen Desserts
Time 25m
Yield 1 quart, 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine milk, cream, and 1/2 cup sugar in a 2-quart microwave safe bowl. Cook in the microwave on high heat for 10-12 minutes, whisking with a wire whisk every two minutes, until mixture just begins to boil; set aside.
- Meanwhile, in a medium bowl, use a hand held electric mixer to whisk the egg yolks with 1/4 cup sugar until pale yellow and thickened, about 2-3 minutes.
- Gradually pour 1/2 cup of the warm milk mixture into the egg mixture, whisking constantly; then use a heatproof spatula to scrape the warmed egg yolks back into the bowl of warm milk, whisking thoroughly to combine.
- Heat mixture in microwave on high heat for about 3-6 minutes, whisking every minute or two, until mixture thickens enough to coat the wire whisk (but do not boil or the eggs mixture will curdle). Note: At this stage you can strain the custard through a fine mesh strainer, but I never do.
- Remove from microwave and stir in the vanilla extract, vanilla seeds, Frangelico and the hazelnut spread until it dissolves; mix thoroughly.
- Let sit at room temperature until cooled, then cover and refrigerate several hours or overnight until mixture is completely chilled. Pour into an ice cream maker and process according to manufacturer's instructions. Note: If you don't have an ice cream or gelato maker, place into freezer and stir every 30 minutes until creamy and set, about 4 hours.
- Spoon into small dessert dishes and serve the gelato topped with crushed hazelnuts and chocolate-hazelnut cream filled wafers. Enjoy!
Nutrition Facts : Calories 520.9, Fat 31.3, SaturatedFat 22.2, Cholesterol 185.4, Sodium 70.9, Carbohydrate 53.5, Fiber 2, Sugar 49.2, Protein 7.2
CHOCOLATE HAZELNUT TARTUFO
My variation on a delicious dessert we experienced in Rome this spring. Called tartufo because it resembles a truffle.
Provided by Katie Poppy
Categories World Cuisine Recipes European Italian
Time P1DT4h40m
Yield 8
Number Of Ingredients 11
Steps:
- Combine milk, cream, and 1/3 cup sugar in a medium saucepan over medium heat; stir until the sugar dissolves, about 3 to 5 minutes. In a separate bowl, beat egg yolks and 1/3 cup sugar until the egg yolks are light in color, about 4 minutes. Stir 1/2 cup of the milk mixture into the egg yolks, then pour all of the egg mixture into the saucepan, stirring continuously. Cook, stirring continuously, until mixture thickens enough to coat the back of a metal spoon, 8 to 10 minutes. Remove from heat.
- Add the chocolate hazelnut spread, espresso powder, and vanilla, stirring until well combined. Pour through a mesh strainer into a bowl. Refrigerate several hours until cold.
- Pour into an ice cream maker and freeze according to manufacturer's directions. Transfer gelato into an airtight container and place in freezer until solid.
- To make the tartufo: Scoop 4-ounce portions of gelato and form into balls using your hands. Poke a hole in each ball and place 1 cherry in each, cover with gelato, and place on a baking sheet. Roll gelato balls in the grated chocolate until coated and return to the freezer until ready to serve. Serve with whipped topping, if desired.
Nutrition Facts : Calories 393.7 calories, Carbohydrate 39.4 g, Cholesterol 149.7 mg, Fat 24.4 g, Fiber 0.9 g, Protein 5.8 g, SaturatedFat 12.5 g, Sodium 56.7 mg, Sugar 33.8 g
HAZELNUT GELATO WITH RICH CHOCOLATE SAUCE
During the winter months, rich, creamy hazelnut is a particularly good flavour for ice cream
Provided by Emma Lewis
Categories Dessert, Dinner
Time 20m
Number Of Ingredients 9
Steps:
- Toast the nuts in a dry pan for 5 mins until golden. Leave to cool. Roughly chop 25g and set aside. Heat the cream, milk and sugar in a pan until nearly boiling. Whisk together the eggs yolks in a small bowl. Pour a little of the hot cream over the eggs and whisk together.
- Pour the egg mix to the pan and gently cook for about 8-10 mins until thick enough to coat the back of a spoon. Set a medium-size bowl over another bowl of iced water. As soon as the custard has thickened, strain into the bowl, then stir through the 150g hazelnuts. Leave to cool a little, then pour the mixture into a blender and whizz until smooth. Freeze according to your ice-cream maker's instructions. Will freeze for up to 1 month.
- For the sauce, heat the cream with the coffee in a pan until boiling. Take off the heat, stir the chocolate until melted, then stir in the liqueur, if using. Serve scoops of ice cream in bowls with some sauce drizzled on top and the reserved chopped nuts scattered over.
Nutrition Facts : Calories 780 calories, Fat 69 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.13 milligram of sodium
More about "chocolate hazelnut gelato recipes"
CHOCOLATE HAZELNUT GELATO RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
5/5 (1)Category DessertCuisine ItalianTotal Time 7 hrs
- Scatter the hazelnuts on a baking sheet and toast until deep golden brown, 10 to 15 minutes. Tip the hazelnuts onto a plate to cool.
- Measure 1 cup hazelnuts, coarsely chop them, and set aside. Finely grind the remaining 2 cups hazelnuts in a food processor. Pour the milk and cream into a saucepan and bring to a simmer over medium heat. Remove the pan from the heat, stir in the finely ground hazelnuts, and let steep for 1 hour.
- Strain the nut mixture through a fine-mesh sieve into another saucepan, pressing on the solids before discarding them. Add 1/2 cup sugar and bring to a simmer over medium heat, stirring until the sugar dissolves.
BEST CHOCOLATE-HAZELNUT GELATO RECIPES | FOOD NETWORK …
From foodnetwork.ca
2.4/5 (14)Total Time 25 minsServings 6-8
CHOCOLATE-HAZELNUT GELATO WITH FRANGELICO RECIPE - FOOD NEWS
From foodnewsnews.com
CHOCOLATE HAZELNUT GELATO - TUTTI DOLCI
From tutti-dolci.com
CHOCOLATE & HAZELNUT GELATO - PREMIUM GROWERS
From premiumgrowers.com
BEST CHOCOLATE GELATO TART RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
KETO CHOCOLATE GELATO RECIPE : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
CHOCOLATE HAZELNUT GELATO | RECIPE CART
From getrecipecart.com
GELATO AL BACIO (CHOCOLATE HAZELNUT GELATO) - THE ...
From thenourishedcaveman.com
CHOCOLATE HAZELNUT (NUTELLA) GELATO RECIPE - THE TRAVEL BITE
From thetravelbite.com
CHOCOLATE HAZELNUT (BETTER THAN NUTELLA) GELATO RECIPE
From seriouseats.com
BEST EVER CHOCOLATE HAZELNUT GELATO - MAISON DE CINQ
From maisondecinq.com
CHOCOLATE-HAZELNUT GELATO RECIPE - CUISINART.COM
From cuisinart.com
CHOCOLATE GELATO WITH HAZELNUT PRALINE - ANDREA MEYERS
From andreasrecipes.com
CHOCOLATE HAZELNUT GELATO CAKE - SIMPLY SO GOOD
From simplysogood.com
CHOCOLATE HAZELNUT GELATO | KEEPING ITALY CLOSE TO HOME ...
From butterandair.com
CHOCOLATE-HAZELNUT GELATO RECIPE - CUISINART.COM
From inte.cuisinart.com
CHOCOLATE-HAZELNUT GELATO | WILLIAMS SONOMA
From williams-sonoma.com
CHOCOLATE-HAZELNUT GELATO | WILLIAMS SONOMA
CHOCOLATE HAZELNUT GELATO - CUISINART.CA
From cuisinart.ca
GIANDUJA GELATO RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
CHOCOLATE HAZELNUT GELATO {AND A GIVEAWAY}
From tasteasyougo.com
CHOCOLATE-HAZELNUT GELATO | GIADZY
From giadzy.com
SUMMER RECIPE: CHOCOLATE & HAZELNUT PRALINE GELATO | KITCHN
From thekitchn.com
CHOCOLATE-HAZELNUT GELATO : RECIPES : COOKING CHANNEL ...
From cookingchanneltv.com
CHOCOLATE-HAZELNUT GELATO (GIANDUIA AL GELATO) | DJ FOODIE
From djfoodie.com
CHOCOLATE HAZELNUT GELATO - APPLIANCE.RECIPES
From appliance.recipes
GIADA DE LAURENTIIS’ ITALIAN GELATO RECIPE TASTES JUST ...
From sheknows.com
RICH HAZELNUT GELATO - THE GELATO LIFE
From thegelatolife.com
CHOCOLATE HAZELNUT GELATO RECIPE - GIADA | HARDCORE ITALIANS
From hardcoreitalians.blog
AUTHENTIC ITALIAN HAZELNUT GELATO RECIPE - CREATE THE MOST ...
From recipeshappy.com
CHOCOLATE HAZELNUT GELATO - NINJA TEST KITCHEN
From ninjatestkitchen.com
HAZELNUT AND DARK CHOCOLATE GELATO RECIPE - THE GELATO ...
From alcremista.com
GIANDUJA GELATO (MILK CHOCOLATE AND HAZELNUT GELATO ...
From foodnouveau.com
VEGAN CHOCOLATE-HAZELNUT GELATO RECIPE BY MARIELA ALVAREZ TORO
From honestcooking.com
HAZELNUT GELATO RECIPE | DEBI MAZAR AND GABRIELE CORCOS ...
From cookingchanneltv.com
CHOCOLATE HAZELNUT GELATO RECIPE - CREATE THE MOST AMAZING ...
From recipeshappy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #desserts #eggs-dairy #easy #european #dinner-party #holiday-event #frozen-desserts #italian #dietary #low-sodium #low-in-something
You'll also love