Hazelnut Gelato

Hazelnut gelato is a great classic that enchants the palate with its creaminess and intense hazelnut flavor. Here’s how to make it at home with suitable ingredients and tools.

Ingredients

• 250 ml whole milk
• 200 ml fresh cream
• 150 g granulated sugar
• 4 egg yolks
• 150 g hazelnut paste (can be substituted with finely chopped hazelnuts or hazelnut cream)

Preparation

1. Start by heating the milk in a saucepan until it begins to approach a boil.
2. Meanwhile, whisk the egg yolks with the sugar in a bowl until you obtain a frothy and pale mixture.
3. Slowly pour the hot milk over the egg yolk and sugar mixture, stirring constantly to prevent the eggs from cooking.
4. Transfer everything back to the saucepan and cook over low heat, stirring continuously until it thickens slightly (until reaching a temperature of 82-85 °C, without boiling).
5. Remove from the heat and let the mixture cool slightly.
6. Add the hazelnut paste (or the chosen alternative) and mix well until fully incorporated.
7. Let the mixture cool completely, then add the fresh cream and mix well.
8. Pour the mixture into an ice cream maker and follow your appliance’s instructions to churn the gelato. If you don’t have an ice cream maker, you can place the mixture in a container and put it in the freezer, stirring every hour for about 3-4 times to prevent ice crystals from forming.
9. Once the desired consistency is achieved, transfer the gelato to a suitable container and let it set in the freezer for a few hours before serving.

Fun Facts

Hazelnut gelato is a hallmark of Italian gelato-making, especially in Piedmont, where these exquisite nuts are a true local specialty. In artisanal Italian gelaterias, the quality of the hazelnuts used is essential for achieving a rich and authentic flavor. Serve the hazelnut gelato with chopped hazelnuts on top for a crunchy and visually appealing touch.