Posts Tagged ‘hazelnut gelato’
After much deliberation, I decided that my maiden ice cream making voyage for this blog would be with Hazelnut Frangelico Gelato. I had never made this recipe before, but I love hazelnuts and I love Frangelico so I just knew that the combination between the two would make for an absolutely scrumptious frozen treat. My culinary intuition was rewarded with a gelato that was smooth and nutty, with levels of flavor and no alcoholic afterburn.
2 cups hazelnuts, toasted
3 cups or more whole milk or half and half
½ cup heavy cream
2/3 cup sugar
6 large egg yolks
pinch of salt
3 tablespoon frangelico or other hazelnut flavored liquor
1.) Place 1 ½ cups toasted hazelnuts and milk or half and half in a saucepan over medium heat. Bring to the barest simmer for a few minutes and then cover the mixture, take it off the heat, and let it steep for an hour.
2.) Pour the hazelnut mixture in two batches into a blender with a sturdy lid. Process in blender until pureed. Then, set a sieve lined with cheesecloth over a medium bowl and carefully pour pureed mixture into sieve. Gently squeeze the cheesecloth to extract as much milk from the mixture as possible, discarding the hazelnut solids. You should have approximately 2 ½ cups of hazelnut milk. If you have less, add more milk or half and half to make up for the desired amount.
3.) Combine hazelnut milk and heavy cream in a medium saucepan and set over medium heat. Heat until bubbles appear near the rim of the saucepan and steam begins to rinse, but do not let it boil.
4.) Meanwhile whisk the egg yolks together in a large bowl and gradually add the sugar. Whisk the mixture until the yolks look fluffy and turn a pale yellow color.
5.) All the while whisking the egg yolk mixture, slowly and gradually add hazelnut milk mixture and when fully emulsified, pour the mixture back into the medium saucepan. Over low heat constantly mix the base with a spatula or wooden spoon until it thickens slightly and can coat the back of a wooden spoon, about 3-4 minutes.
6.) Immediately remove from heat and transfer to a large bowl. Add the pinch of salt and frangelico and refrigerate 4 hours to overnight. Freeze according to your ice cream machine’s instructions. After freezing, stir in remaining ½ cup toasted hazelnuts. Enjoy!
Make it a sundae!
Of course hazelnuts and chocolate are a perfect pair. Try this ice cream with milk or dark chocolate hot fudge sauce spiked with a bit more of frangelico. Top with lots of whipped cream and a smattering more of toasted hazelnuts for a little piece of Nutella inspired heaven.