Indulge in the luscious and irresistibly flavorful hazelnut gelato with this easy-to-follow recipe. Discover the secrets to maximizing the richness and flavor of the hazelnuts in this delectable frozen treat.
Prep hazelnuts: Preheat oven to 350°F (175°C). Spread 2 cups hazelnuts in a single layer on a baking sheet. Roast until the skins start to crack and nuts become fragrant, about 10 to 15 minutes. Remove from the oven and let them cool. Place the roasted hazelnuts between two layers of kitchen towels/paper towels and rub to loosen the skin. Pinch off any stubborn skin using your fingers. Tip: I use ready-made skinned hazelnuts from Costco and toast it for 8 minutes.
Soak hazelnuts: In a medium saucepan, heat 2¼ cups milk over medium-high, but do not let it boil. Add hazelnuts (preferably coarsely chopped), stir, cover and refrigerate overnight.
Blend the hazelnuts: Transfer the mixture to a high-speed blender such as Vitamix, and blend at high speed until smooth, but don’t over-blend it or it will be difficult to strain it later. Tip: Alternatively, make hazelnut paste (see notes) and mix it with the milk, eliminating the need for straining later.
Strain the mixture: Pour the hazelnut-milk mixture through cheesecloth or a nut bag to remove any solids. Stir occasionally to dislodge solids lining the cloth.
Thicken the nut milk: Do this only if nut milk is not thick like a flowing custard. In a large saucepan, heat the hazelnut-milk mixture over medium-high, stirring constantly. Do not let it boil. Dissolve corn starch in ¼ cup plain milk until smooth. Lower the heat and whisk in the corn starch-milk mixture. Simmer until the mixture reaches a thin custard consistency or coats the back of a spoon, about 6 minutes. Remove from heat and cool on an ice bath.
Add other ingredients: Add sugar, a pinch of salt, color (if using), milk powder, remaining milk (if not used for thickening), and hazelnut extract until well combined. Adjust sugar to taste. Then stir in heavy cream.
Chill the mixture: Refrigerate the mixture for several hours or overnight, or use an ice bath for faster chilling.
Freeze the gelato: Follow the ice cream maker's instructions to freeze the mixture.
Chocolate Sauce: Warm the cream and instant coffee in a pan until it comes to a boil. Remove from heat and stir in the melted chocolate until smooth. Add hazelnut extract and mix well.
Serve: Scoop the ice cream into bowls and top with the chocolate sauce, then sprinkle the reserved chopped nuts.
Notes
Store hazelnut gelato in the freezer for 2-3 months. Use an airtight ice cream container and place parchment paper on top to prevent ice crystal formation. If possible, store it in the door section of your freezer as the temperature is slightly warmer.
For ingredient notes, expert tips, recommended equipment, variations, serving suggestions, recipe FAQs etc, refer to the blog post.
Homemade hazelnut paste
Prep the hazelnuts following step 1 above. In a food processor, pulse the skinned nuts until finely ground.
Gradually add ½ cup sugar (or 1 cup powdered sugar) and 2 tablespoons hazelnut oil (or vegetable oil), continuing to process until it becomes smooth and creamy. Adjust the oil as needed for desired consistency.
Store the paste in an airtight container in the fridge for up to a week.
Ready-made hazelnut paste is available online or at specialty stores. Buy a paste with over 45 percent hazelnuts and adjust the sugar in the recipe as those are already slightly sweetened.
Gelato using hazelnut paste
Take 2 cups milk and milk powder in a saucepan and heat at medium high, stirring often. Do not let it boil.
Dissolve 1½ tablespoons corn starch in ½ cup milk and stir well until smooth. Lower the heat and whisk in the corn starch-milk mixture, stirring constantly. Simmer until it reaches a thin custard consistency or coats the back of a spoon, about 6 minutes. Remove from heat and cool on an ice bath.
Whisk in hazelnut paste, one tablespoon at a time, until well combined. Stir in heavy cream, salt, and hazelnut extract (if using). Adjust sugar to taste.
Refrigerate the mixture for several hours or overnight, or use an ice bath for faster chilling.
Follow the ice cream maker's instructions to freeze the mixture. Top with chocolate sauce and chopped nuts.
Nutella sauce for topping: Take 1½ tablespoons of milk in a small bowl and microwave for about 10 seconds until hot. Add 2 tablespoons Nutella and stir well until smooth.