Hazelnut Gelato: Dessert with extraordinary flavor

by Lael Hazan on July 31, 2013

 

Delicious and easy to make Hazelnut ice cream

Sometimes the hot sticky heat of summer just makes me want to go nutty.  This recipe for Hazelnut Gelato gives relief to the heat as well as the desire to get out of the ordinary rut of flavor.  Although finding the hazelnut paste may be a bit of a challenge, it is certainly worth it.  As all of you who love Nutella (Giuliano has a recipe for nutella gelato in his most recent book, Hazan Family Favorites) know, this can become a passion.

We were lucky, a friend of ours from Italy, Lorella Cappellato, brought the paste back for us.  However, it can also be found on L’Epicerie.  We recently served it to friends for a dinner in our home.  We found it to be an elegant yet fun way to finish the evening.  We served it with a chocolate sauce and our guests were so thrilled that it stopped the conversation and people were reduced to saying “yum”.

Like all gelati, this recipe is so easy, you will wonder why you go out to purchase ice cream.  Of course, the best way to eat it is just made.  The consistency is perfect and the experience is of pure joy.  However, this gelato can also easily keep.  We made the recipe on Sunday and served it Tuesday evening.

hazelnut gelato in mixer

Hazelnut Ice Cream

Gelato di Nocciole

Yields 1 quart

2 cups whole milk

½ cup hazelnut paste

4 egg yolks

1/3 cup sugar

  1. Put the milk in  small sauce pan over medium heat and heat until steam rises when stirred, but do not bring to a boil. Add the hazelnut paste and stir well until it is dissolved.
  2. While the milk is heating, whip the egg yolks and sugar in an electric mixer until pale yellow ribbons are formed.
  3. Transfer the milk and hazelnut mixture to a container with a spout (such as a Pyrex measuring cup). Pour the milk slowly into the egg and sugar mixture while running the mixer at low speed until all the milk has been added. Transfer to an ice cream maker and freeze according to the manufacturers instructions.


 

Comments on this entry are closed.

Jamie August 5, 2013 at 11:09 am

Oooh wonderful! And I do think hazelnut gelato would pair so well with chocolate sauce! we go out for gelato – which is better than ice cream – all the time now but how I would love to make it at home more often (and would but for the tiny French freezer). Beautiful gelato!

And I am soooo glad to see you guys blogging!

Rosa July 31, 2013 at 6:02 pm

Nutty treats are just fabulous and this ice cream is no exception! Surely divine.

Cheers,

Rosa

Kit July 31, 2013 at 2:40 pm

This looks so good! I love nocciola ice cream and don’t think I’ve had it since I was last in Italy 15 years ago. I don’t have an ice-cream maker, but have been making ice cream at home anyway, just stirring once or twice as it freezes, which works fairly well. Though I would love to see if it makes it even creamier! I’ve been making Amarula ice cream for a blog challenge here and I think it would go brilliantly together with your hazlenut and maybe a scoop of dark chocolate ice cream too.

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