Hazelnut and Nutmeg Gelato
- Yield: 1 quart (4 to 6 servings)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 827
- Total Fat
- 63
- Saturated Fat
- 28
- Carbohydrates
- 56
- Dietary Fiber
- 4
- Sugar
- 50
- Protein
- 14
- Cholesterol
- 363
- Sodium
- 132
- Total: 6 hr
- Prep: 30 min
- Inactive: 4 hr
- Cook: 1 hr 30 min
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.