Best Nocciola Gelato Hazelnut Gelato Recipes

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.

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.

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.

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 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.