HAZELNUT AND NUTMEG GELATO
Provided by Food Network Kitchen
Categories dessert
Time 6h
Yield 1 quart (4 to 6 servings)
Number Of Ingredients 8
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
Provided by Giada De Laurentiis
Categories dessert
Time 2h55m
Yield 6 to 8 servings (about 4 cups)
Number Of Ingredients 7
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 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
RITZ HAZELNUT GELATO SANDWICH
Made with sweet vanilla bean gelato sandwiched between RITZ Crackers, these mini sandwiches are dipped in chocolate and chopped hazelnuts, then frozen for a perfect sweet treat with game day festivities. This RITZ recipe is inspired by Screme Gelato Bar in NYC (with the best gelato!).
Provided by RITZ Crackers
Categories RITZ
Time 8h
Yield 25
Number Of Ingredients 4
Steps:
- Lay out 3 or 4 RITZ Crackers, salted side down, on a parchment-line baking sheet. Quickly scoop 1 tablespoon gelato onto each cracker. Top each with a RITZ cracker. Press down lightly to flatten gelato to extend to cracker edges; wipe off excess and immediately place in the freezer until frozen solid, about 3 hours. Repeat with remaining crackers and gelato to make 25 sandwiches.
- When the sandwiches are frozen, melt chocolate on top of a double boiler.
- In small batches and working quickly, dip sandwiches halfway into melted chocolate. Immediately dip chocolate half into chopped nuts. Place sandwiches back into the freezer. Freeze 2 to 3 hours to set.
Nutrition Facts : Calories 103.5 calories, Carbohydrate 10.6 g, Cholesterol 6.3 mg, Fat 6.5 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 2.2 g, Sodium 57.5 mg, Sugar 3.9 g
RITZ HAZELNUT GELATO SANDWICH
Made with sweet vanilla bean gelato sandwiched between RITZ Crackers, these mini sandwiches are dipped in chocolate and chopped hazelnuts, then frozen for a perfect sweet treat with game day festivities. This RITZ recipe is inspired by Screme Gelato Bar in NYC (with the best gelato!).
Provided by RITZ Crackers
Categories RITZ
Time 8h
Yield 25
Number Of Ingredients 4
Steps:
- Lay out 3 or 4 RITZ Crackers, salted side down, on a parchment-line baking sheet. Quickly scoop 1 tablespoon gelato onto each cracker. Top each with a RITZ cracker. Press down lightly to flatten gelato to extend to cracker edges; wipe off excess and immediately place in the freezer until frozen solid, about 3 hours. Repeat with remaining crackers and gelato to make 25 sandwiches.
- When the sandwiches are frozen, melt chocolate on top of a double boiler.
- In small batches and working quickly, dip sandwiches halfway into melted chocolate. Immediately dip chocolate half into chopped nuts. Place sandwiches back into the freezer. Freeze 2 to 3 hours to set.
Nutrition Facts : Calories 103.5 calories, Carbohydrate 10.6 g, Cholesterol 6.3 mg, Fat 6.5 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 2.2 g, Sodium 57.5 mg, Sugar 3.9 g
RITZ HAZELNUT GELATO SANDWICH
Made with sweet vanilla bean gelato sandwiched between RITZ Crackers, these mini sandwiches are dipped in chocolate and chopped hazelnuts, then frozen for a perfect sweet treat with game day festivities. This RITZ recipe is inspired by Screme Gelato Bar in NYC (with the best gelato!).
Provided by RITZ Crackers
Categories RITZ
Time 8h
Yield 25
Number Of Ingredients 4
Steps:
- Lay out 3 or 4 RITZ Crackers, salted side down, on a parchment-line baking sheet. Quickly scoop 1 tablespoon gelato onto each cracker. Top each with a RITZ cracker. Press down lightly to flatten gelato to extend to cracker edges; wipe off excess and immediately place in the freezer until frozen solid, about 3 hours. Repeat with remaining crackers and gelato to make 25 sandwiches.
- When the sandwiches are frozen, melt chocolate on top of a double boiler.
- In small batches and working quickly, dip sandwiches halfway into melted chocolate. Immediately dip chocolate half into chopped nuts. Place sandwiches back into the freezer. Freeze 2 to 3 hours to set.
Nutrition Facts : Calories 103.5 calories, Carbohydrate 10.6 g, Cholesterol 6.3 mg, Fat 6.5 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 2.2 g, Sodium 57.5 mg, Sugar 3.9 g
RITZ HAZELNUT GELATO SANDWICH
Made with sweet vanilla bean gelato sandwiched between RITZ Crackers, these mini sandwiches are dipped in chocolate and chopped hazelnuts, then frozen for a perfect sweet treat with game day festivities. This RITZ recipe is inspired by Screme Gelato Bar in NYC (with the best gelato!).
Provided by RITZ Crackers
Categories RITZ
Time 8h
Yield 25
Number Of Ingredients 4
Steps:
- Lay out 3 or 4 RITZ Crackers, salted side down, on a parchment-line baking sheet. Quickly scoop 1 tablespoon gelato onto each cracker. Top each with a RITZ cracker. Press down lightly to flatten gelato to extend to cracker edges; wipe off excess and immediately place in the freezer until frozen solid, about 3 hours. Repeat with remaining crackers and gelato to make 25 sandwiches.
- When the sandwiches are frozen, melt chocolate on top of a double boiler.
- In small batches and working quickly, dip sandwiches halfway into melted chocolate. Immediately dip chocolate half into chopped nuts. Place sandwiches back into the freezer. Freeze 2 to 3 hours to set.
Nutrition Facts : Calories 103.5 calories, Carbohydrate 10.6 g, Cholesterol 6.3 mg, Fat 6.5 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 2.2 g, Sodium 57.5 mg, Sugar 3.9 g
RITZ HAZELNUT GELATO SANDWICH
Made with sweet vanilla bean gelato sandwiched between RITZ Crackers, these mini sandwiches are dipped in chocolate and chopped hazelnuts, then frozen for a perfect sweet treat with game day festivities. This RITZ recipe is inspired by Screme Gelato Bar in NYC (with the best gelato!).
Provided by RITZ Crackers
Categories RITZ
Time 8h
Yield 25
Number Of Ingredients 4
Steps:
- Lay out 3 or 4 RITZ Crackers, salted side down, on a parchment-line baking sheet. Quickly scoop 1 tablespoon gelato onto each cracker. Top each with a RITZ cracker. Press down lightly to flatten gelato to extend to cracker edges; wipe off excess and immediately place in the freezer until frozen solid, about 3 hours. Repeat with remaining crackers and gelato to make 25 sandwiches.
- When the sandwiches are frozen, melt chocolate on top of a double boiler.
- In small batches and working quickly, dip sandwiches halfway into melted chocolate. Immediately dip chocolate half into chopped nuts. Place sandwiches back into the freezer. Freeze 2 to 3 hours to set.
Nutrition Facts : Calories 103.5 calories, Carbohydrate 10.6 g, Cholesterol 6.3 mg, Fat 6.5 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 2.2 g, Sodium 57.5 mg, Sugar 3.9 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
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
RITZ HAZELNUT GELATO SANDWICH
Made with sweet vanilla bean gelato sandwiched between RITZ Crackers, these mini sandwiches are dipped in chocolate and chopped hazelnuts, then frozen for a perfect sweet treat with game day festivities. This RITZ recipe is inspired by Screme Gelato Bar in NYC (with the best gelato!).
Provided by RITZ Crackers
Categories RITZ
Time 8h
Yield 25
Number Of Ingredients 4
Steps:
- Lay out 3 or 4 RITZ Crackers, salted side down, on a parchment-line baking sheet. Quickly scoop 1 tablespoon gelato onto each cracker. Top each with a RITZ cracker. Press down lightly to flatten gelato to extend to cracker edges; wipe off excess and immediately place in the freezer until frozen solid, about 3 hours. Repeat with remaining crackers and gelato to make 25 sandwiches.
- When the sandwiches are frozen, melt chocolate on top of a double boiler.
- In small batches and working quickly, dip sandwiches halfway into melted chocolate. Immediately dip chocolate half into chopped nuts. Place sandwiches back into the freezer. Freeze 2 to 3 hours to set.
Nutrition Facts : Calories 103.5 calories, Carbohydrate 10.6 g, Cholesterol 6.3 mg, Fat 6.5 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 2.2 g, Sodium 57.5 mg, Sugar 3.9 g
HAZELNUT GELATO
Categories Milk/Cream Egg Dessert Frozen Dessert Hazelnut Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 1 scant qt
Number Of Ingredients 5
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.
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