Nocciola Gelato: Hazelnut Gelato

Recipe courtesy Rocco DiSpirito

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Rated 5 stars out of 5
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  • Read 2 Reviews
Total Time:
1 hr 0 min
Prep
30 min
Cook
30 min
Yield:
4 to 6 servings
Level:
--
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Ingredients

  • 4 ounces shelled hazelnuts, toasted and skinned
  • 2/3 pint milk
  • 2 egg yolks
  • 2 tablespoons sugar

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.

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Newest Ratings and Reviews

Read all 2 reviews

  • on July 03, 2011

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    Delicious! I also added 1/4 cup of Frangelico to it and let the hazelnuts steep overnight before straining. The straining step is kind of a pain - I would only make this again if it were for a special occasion.

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  • on September 21, 2004

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    I tried this recipe for a small dinner party that I had and I thought that something so simple couldn't be that great but it was truly delicious. The texture was exquisite. Rocco rules!

    people found this review Helpful.
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