Rich Hazelnut Gelato Recipes

HAZELNUT GELATO WITH RICH CHOCOLATE SAUCE

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.

HAZELNUT GELATO

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.

HAZELNUT AND NUTMEG GELATO

Steps:

• 1. Preheat the oven to 350 degrees F. Spread the hazelnuts on a baking sheet and toast in the oven until lightly browned, about 8 minutes. Cool and coarsely chop.
• 2. In a medium saucepan, combine the hazelnuts, milk, cream, sugar, nutmeg, and salt and place over medium heat. Allow the mixture to reach a bare simmer, remove from the heat, cover, and let steep 1 hour. Strain the mixture through a fine-mesh sieve and discard the solids.
• 3. Place the yolks in a large bowl and whisk until smooth. Pour in the strained milk mixture and whisk to combine. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon and registers between 170 degrees F and 175 degrees F on an instant-read or candy thermometer, about 10 minutes.
• 4. Immediately strain the custard into a bowl. Set the bowl in a larger bowl of ice water and stir until cool. Refrigerate the custard until very cold, about 2 hours. 5. Freeze the custard in an ice cream maker according to the manufacturer's instructions. When just about frozen, add the Nutella, a spoonful at a time, churning after each addition to create flecks in the gelato. Transfer the gelato to an airtight container and freeze until firm, about 2 hours. Best if eaten within 3 days.

CHOCOLATE-HAZELNUT GELATO

Steps:

• In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the 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 this 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.
• Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and hazelnut spread until it dissolves. Chill 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.

HAZELNUT GELATO

Steps:

• Toast hazelnuts and rub off any skins in a kitchen towel, then cool completely. Pulse with 1/4 cup sugar and a pinch of salt in a food processor until finely chopped. Transfer to a 3-quart heavy saucepan and add milk and heavy cream. Bring just to a simmer over moderate heat, stirring occasionally, then remove from heat and let steep, covered, 1 hour.
• Pour mixture through a fine-mesh sieve into a bowl, pressing hard on and discarding solids.
• Beat together egg yolks and sugar with an electric mixer at medium speed until thick and pale, 2 to 3 minutes. Beat in milk mixture and transfer to cleaned saucepan. Cook custard over moderately low heat, stirring constantly, until an instant-read thermometer registers 175°F (do not let boil). Immediately pour custard through cleaned sieve into a metal bowl, then set bowl in a larger bowl of ice and cold water and cool, stirring occasionally. Chill custard, covered, until cold. Freeze in an ice cream maker, then transfer to an airtight container and put in freezer to harden.

NOCCIOLA GELATO: HAZELNUT GELATO

Steps:

• Grind the hazelnuts to a very fine paste (this can be done in a blender or coffee grinder).
• Warm milk until the edge is ringed with tiny bubbles. Turn off heat at once. Put in the hazelnut paste, mix thoroughly, and cover. Allow to cool completely.
• Line a strainer with a double layer of cheesecloth. Set over a bowl and pour the hazelnut milk mixture into the strainer and press as much through as possible. Tie up the ends of the cheesecloth, suspend over the bowl, and allow to drip through. When mixture stops dripping, squeeze gently. In another bowl beat the egg yolks and sugar until pale and foamy. Add the strained milk mixture mixing in a little at a time.
• Pour everything into top of double boiler over medium heat. Stir constantly and cook for 3 to 4 minutes after the water in the bottom has started to bubble. Pour into a bowl. Allow to cool completely then chill. Freeze according to ice cream machine directions.

RICH HAZELNUT GELATO

Steps:

• Make sure the hazelnut paste is very thoroughly blended (no separation of oil & solids) BEFORE measuring. Put 100g hazelnut paste into the bowl of a mixer fitted with the whisk attachment.
• Combine the remaining ingredients in a small saucepan. Bring to a boil over medium-high heat. Stir occasionally. As soon as the mixture reaches a boil (or 212 degrees on a candy thermometer) immediately start the mixer on low and slowly pour the hot liquid in.
• Stay on low for 30 seconds then mix on high until the hazelnut cream is thick and completely cool (when you touch the sides of the bowl it should be close to room temperature) Cover and refrigerate.
• Combine sugar, non-fat milk powder, and tapioca starch. Mix the milk and cream in a large bowl. Whisk in the dry ingredients until there are no lumps. Thoroughly incorporate the corn syrup, being sure to scrape all of it into the bowl.
• Place the mixture in a medium saucepan over medium-high heat. Cook for 8-10 minutes. Heat until bubbles start forming around the edges but do not let it come to a full rolling boil. Keep stirring the mixture while it cooks. In the last few minutes mix a bit faster as the mixture begins to thicken.
• Once it's thick enough to coat the back of a wooden spoon, pour it through a fine-mesh strainer into a clean bowl.
• Place a piece of plastic wrap on the surface of the gelato to prevent a skin from forming. Put the bowl of hot gelato into an ice bath.
• After the gelato has cooled, remove from the ice bath and refrigerate for 4-12 hours.
• Mix hazelnut cream, salt, and gelato together with an immersion blender (or regular blender) until completely incorporated. Process the gelato in an ice-cream maker according to the manufacturer's instructions.
• When it reaches the consistency of soft-serve ice cream (about 20-30 minutes on most machines) Scoop into a container, place a piece of plastic wrap or parchment paper on the surface and freeze until firm (4 hours minimum)

HAZELNUT GELATO

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

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!