Recipe courtesy of Rocco DiSpirito
Show: Melting Pot
Save Recipe Print
Total:
1 hr
Prep:
30 min
Cook:
30 min
Yield:
4 to 6 servings

Ingredients

Directions

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.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Chocolate-Hazelnut Gelato

Recipe courtesy of Giada De Laurentiis

Hazelnut and Nutmeg Gelato

Recipe courtesy of Food Network Kitchen

Gelato

Recipe courtesy of Food Network Kitchen

Vanilla Gelato Bites with Chocolate and Hazelnuts

Recipe courtesy of Giada De Laurentiis

Pumpkin Gelato

Recipe courtesy of Geoffrey Zakarian

Citrus Gelato

Recipe courtesy of Giada De Laurentiis

Orange Gelato

Recipe courtesy of Michele Scicolone

Browse Reviews By Keyword