Hazelnut and Nutmeg Gelato

Total Time:
6 hr
Prep:
30 min
Inactive:
4 hr
Cook:
1 hr 30 min

Yield:
1 quart (4 to 6 servings)

Ingredients
  • 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
Directions

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.


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    This recipe is featured in:

    Mother's Day