The second ice cream recipe I made with my new and awesome Breville Ice Cream Machine my husband got me for my birthday is this delectable chocolate-hazelnut gelato. I’ve been a big fan of hazelnuts since my aunt Violeta, may she rest in peace, introduced me to them and a whole world of different nuts when I was four years old. I knew just the place to go to at her house where I’d always find a basket full of nuts with a metal nut cracker sitting on top. She must’ve had the patience of a saint to teach me how to use a nutcracker at that age. The great memories are what remains of that introduction to nuts. Cue nearly thirty years later and I’ve rediscovered hazelnuts in a whole new light…roasting them. Roasted hazelnuts, to me, outshine every other roasted nut out there. The unlocked dense flavor post roasting is much more intense. Put it in a smooth gelato with Nutella and you’ve got a Nutella + hazelnutty heaven in your mouth. Please allow the base mixture to cool completely or else you’ll be waiting a lot longer than the usual for your gelato to be ready. Also, always check with the manufacturer’s manual of your specific ice cream machine/maker. Either way this is an AMAZING recipe that is sure to melt in your mouth and melt your heart! This roasted hazelnut gelato is truly the best I have ever had and I have had gelato at a lot of top-notch gelato places.
Roasted Hazelnut Gelato
Ingredients
2 cups milk
½ cup chocolate hazelnut spread
½ teaspoon vanilla extract
5 egg yolks
1/3 cup caster sugar
1/4 cup roasted hazelnuts, finely chopped
Prepare
1.Place milk, hazelnut spread and vanilla extract into a medium heavy-based saucepan. Heat until spread has melted and mixture starts to simmer.
2.Meanwhile beat egg yolks and sugar in a bowl until pale and thick. Once milk mixture is hot, slowly whisk into the egg mixture.
3.Clean saucepan and return mixture back to a low heat. Stir constantly with a wooden spoon until mixture has thickened and coats the back of the spoon.
4.Pour mixture into a heat proof bowl, cover and refrigerate until well chilled.
5.Pour mixture into ice cream bowl. Set ice cream maker to desired setting and churn.
6.Add crushed hazelnuts once machine specifies to add in mix-ins.
7.Once mixture is frozen transfer to a freezer safe container and freeze for up to 1 week.
- 2 cups milk
- ½ cup chocolate hazelnut spread
- ½ teaspoon vanilla extract
- 5 egg yolks
- 1/3 cup caster sugar
- 1/4 cup roasted hazelnuts, finely chopped
- Place milk, hazelnut spread and vanilla extract into a medium heavy-based saucepan. Heat until spread has melted and mixture starts to simmer.
- Meanwhile beat egg yolks and sugar in a bowl until pale and thick. Once milk mixture is hot, slowly whisk into the egg mixture.
- Clean saucepan and return mixture back to a low heat. Stir constantly with a wooden spoon until mixture has thickened and coats the back of the spoon.
- Pour mixture into a heat proof bowl, cover and refrigerate until well chilled.
- Pour mixture into ice cream bowl. Set ice cream maker to desired setting and churn.
- Add crushed hazelnuts once machine specifies to add in mix-ins.
- Once mixture is frozen transfer to a freezer safe container and freeze for up to 1 week.
