Best Hazelnut Gelato Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHOCOLATE-HAZELNUT GELATO



Chocolate-Hazelnut Gelato image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h55m

Yield 6 to 8 servings (about 4 cups)

Number Of Ingredients 7

2 cups whole milk
1 cup heavy cream
1/2 cup sugar, plus 1/4 cup
4 egg yolks
1/2 teaspoon vanilla extract
1/2 cup chocolate-hazelnut spread (recommended: Nutella)
1/2 cup toasted hazelnuts, crushed, for garnish

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



Hazelnut gelato with rich chocolate sauce image

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

175g hazelnuts
300ml pot double cream
300ml full-fat milk
100g light muscovado sugar
3 egg yolks
150ml pot double cream
1 tsp instant coffee
100g plain chocolate , finely chopped
1 tbsp hazelnut liqueur, such as Frangelico (optional)

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

HAZELNUT GELATO



Hazelnut Gelato image

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

2 cups whole milk
1 cup heavy whipping cream
⅓ cup white sugar
4 egg yolks
⅓ cup white sugar
½ cup chocolate hazelnut spread
2 tablespoons instant espresso powder
½ teaspoon vanilla extract

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



Hazelnut Gelato image

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

5 oz hazelnuts (1 cup)
2 1/2 cups whole milk
1/3 cup heavy cream
4 large egg yolks
1/4 cup plus 2 tablespoons sugar

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



Nocciola Gelato: Hazelnut Gelato image

Provided by Food Network

Categories     dessert

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 4

4 ounces shelled hazelnuts, toasted and skinned
2/3 pint milk
2 egg yolks
2 tablespoons sugar

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.

CHOCOLATE-HAZELNUT GELATO



Chocolate-Hazelnut Gelato image

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

2 cups whole milk
1 cup heavy cream
1/2 cup sugar, plus
1/4 cup sugar
4 egg yolks
1/2 teaspoon vanilla extract
1/2 cup chocolate hazelnut spread (Nutella)
1/2 cup toasted hazelnuts, crushed, to garnish

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



Hazelnut Gelato image

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

2 cups unblanched hazelnuts (1/2 pound)
3 cups whole milk
5 large egg yolks
2/3 cup sugar
1 cup heavy cream
1 tablespoon Frangelico

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



Chocolate-Hazelnut Gelato With Frangelico image

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

2 cups whole milk
1 cup heavy cream (whipping cream)
1/2 cup sugar, plus
1/4 cup sugar
4 large egg yolks
1/2 teaspoon pure vanilla extract
1/2 of a large vanilla bean, scraped
1/4 cup Frangelico
3/4 cup chocolate hazelnut spread (Nutella)
crushed hazelnuts, optional to serve
chocolate-hazelnut cream filled wafers, optional to serve

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

HAZELNUT GELATO PROFITEROLES WITH WARM KAHLUA SAUCE



Hazelnut Gelato Profiteroles with Warm Kahlua Sauce image

Categories     Milk/Cream     Food Processor     Ice Cream Machine     Dairy     Egg     Dessert     Bake     Frozen Dessert     Kahlúa     Hazelnut     Simmer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 19

Hazelnut Gelato
1 cup hazelnuts, toasted, husked
1 quart half and half
3/4 cup sugar
3 large egg yolks
1 1/2 teaspoons vanilla extract
Kahlúa Sauce
1 cup half and half
3/4 cup sugar
2 tablespoons (1/4 stick) unsalted butter
1 1/4 pounds bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup Kahlúa
1 teaspoon vanilla extract
Cream Puffs
1 cup whole milk
1/2 cup (1 stick) unsalted butter, cut into 1/2-inch cubes
1/2 teaspoon salt
1 1/4 cups all purpose flour
5 large eggs

Steps:

  • For gelato:
  • Finely grind hazelnuts in processor. Bring half and half to simmer in large saucepan. Whisk sugar and egg yolks in large bowl to blend. Gradually whisk hot half and half into sugar mixture; return to saucepan. Stir over medium heat until custard thickens slightly, about 3 minutes (do not let mixture boil). Strain into large bowl. Stir in hazelnuts and vanilla extract. Refrigerate custard until cold, about 4 hours. Transfer custard to ice cream maker and process according to manufacturer's instructions. Transfer custard to container; cover and freeze.
  • For kahlúa sauce:
  • Bring half and half, sugar, and butter to simmer in heavy medium saucepan, stirring until sugar dissolves. Remove from heat; add chocolate and whisk until melted and smooth. Stir in Kahlúa and vanilla. (Can be made 1 day ahead. Cool completely, cover, and refrigerate. Rewarm before serving.)
  • For cream puffs:
  • Preheat oven to 425°F. Bring milk, butter, and salt to boil in heavy medium saucepan. Remove from heat. Stir in flour. Cook over medium heat until mixture is smooth, pulls away from sides of pan, and forms ball, constantly stirring vigorously, about 1 1/2 minutes. Remove from heat. Using electric mixer, mix dough on low speed until dough cools slightly but is still very warm. Beat in eggs 1 at a time on medium speed, blending well after each addition.
  • Line 2 large baking sheets with parchment. Drop walnut-size pieces of dough onto sheets. Bake until puffed and beginning to brown, about 15 minutes. Reduce oven temperature to 375°F; continue baking until puffs are brown and very crisp, about 10 minutes. Cool on sheets.
  • Cut 36 cream puffs in half horizontally. Place scoop of gelato in each cream puff. (Can be made 1 day ahead. Cover and freeze.) Divide profiteroles among plates. Drizzle with warm sauce.

RITZ HAZELNUT GELATO SANDWICH



RITZ Hazelnut Gelato Sandwich image

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     Trusted Brands: Recipes and Tips     RITZ

Time 8h

Yield 25

Number Of Ingredients 4

1 (14 ounce) container vanilla bean gelato
50 RITZ Crackers
6 ounces semi-sweet baking chocolate
3 ounces chopped hazelnuts

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 AND NUTMEG GELATO



Hazelnut and Nutmeg Gelato image

Provided by Food Network Kitchen

Categories     dessert

Time 6h

Yield 1 quart (4 to 6 servings)

Number Of Ingredients 8

1 1/2 cups skinned hazelnuts
2 cups whole milk
2 cups heavy cream
1 cup sugar
1/2 teaspoon freshly grated nutmeg
1/8 teaspoon fine salt
8 large egg yolks
1/3 cup Nutella

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.

Related Topics