Hazelnut Gelato

Indulge in the silky, nutty decadence of homemade Hazelnut Gelato, a luscious Italian dessert that’s as luxurious as it is irresistible. This creamy, custard-based gelato recipe features the rich, toasty flavor of roasted hazelnuts, enhanced with a hint of vanilla and a perfectly balanced touch of sweetness. Crafted with a blend of whole milk, heavy cream, and egg yolks, every spoonful delivers a smooth and velvety texture that melts in your mouth. The hazelnuts are roasted to perfection, then ground into a fragrant paste, infusing the gelato with an authentic nutty essence. Using classic techniques like egg tempering and slow churning, this recipe ensures a professional-quality gelato that will transport your taste buds to the streets of Italy. Serve it as a standalone treat, or pair it with freshly baked biscotti for a dessert that’s truly unforgettable. Perfect for summer gatherings or as a decadent finish to any meal, Hazelnut Gelato is a must-try for ice cream enthusiasts and nut lovers alike!

Nutriscore Rating: 61/100

Prep Time:45 mins

Cook Time:15 mins

Total Time:60 mins

Servings: 8

Ingredients

• 200 grams Hazelnuts
• 500 milliliters Whole milk
• 120 milliliters Heavy cream
• 150 grams Granulated sugar
• 4 large Egg yolks
• 1 teaspoon Vanilla extract
• 0.25 teaspoon Salt

Directions

Step 1

Preheat your oven to 180°C (350°F). Spread the hazelnuts on a baking sheet and roast them for about 10-12 minutes, or until lightly browned and fragrant.

Step 2

Once roasted, transfer the hazelnuts to a clean kitchen towel and rub them vigorously to remove as much of the skins as possible.

Step 3

Allow the hazelnuts to cool, then finely grind them in a food processor until they form a coarse paste.

Step 4

In a medium saucepan, combine the whole milk, heavy cream, and half of the granulated sugar. Place over medium heat and stir occasionally, heating until just below boiling.

Step 5

In a separate bowl, whisk the egg yolks with the remaining sugar until the mixture is pale and slightly thickened.

Step 6

Slowly pour about a third of the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs.

Step 7

Pour the tempered egg mixture back into the saucepan with the remaining milk mixture. Cook over low heat, stirring constantly with a wooden spoon until the mixture thickens slightly and coats the back of the spoon. Do not let it boil.

Step 8

Remove from heat and stir in the hazelnut paste, vanilla extract, and salt. Mix until smooth and well combined.

Step 9

Pour the mixture through a fine-mesh sieve into a large bowl to remove any solids.

Step 10

Let the mixture cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.

Step 11

Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions.

Step 12

Transfer the gelato to an airtight container and freeze for at least 2 hours to allow it to firm up before serving.

Nutrition Facts

Serving size	1059.4 grams (1059.4g)

Amount per serving	% Daily Value*
Calories	2804

Total Fat 196.00g	251%
Saturated Fat 47.10g	236%
Polyunsaturated Fat 0.60g
Cholesterol 920mg	307%
Sodium 858mg	37%
Total Carbohydrate 212.60g	77%
Dietary Fiber 21.40g	76%
Total Sugars 182.90g
Protein 56.20g	112%

Vitamin D 300IU	1501%
Calcium 1012mg	78%
Iron 12mg	67%
Potassium 857mg	18%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.1%

Protein: 7.9%

Carbs: 30.0%