Gelato with hazelnuts and nutmeg
Votes: 1
Time: 6 o'clock
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
If you have an ice cream maker, make a true Italian delight – gelato with hazelnuts, nutmeg, and Nutella bits. The nutmeg complements the rich hazelnut flavor and adds a spicy note. Serve the gelato soft straight from the maker, sprinkled with chopped hazelnuts, or freeze it until firm. To ensure you enjoy all the flavors and textures of gelato, don't keep it in the freezer for more than three days; it's best to eat it right away!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups shelled and peeled hazelnuts
- 2 cups whole milk
- 2 cups heavy cream
- 1 cup of sugar
- 0.5 tsp freshly grated nutmeg
- 1/8 tsp fine salt
- 8 large egg yolks
- 1/3 cup Nutella chocolate-hazelnut spread
We recommend
Cooking the dish according to the recipe:
- Preheat oven to 175°C, spread hazelnuts on a baking sheet, and toast until golden brown, about 8 minutes. Cool and coarsely chop.
- In a medium saucepan, combine the hazelnuts, milk, cream, sugar, nutmeg, and salt over medium heat. Bring to a boil, remove from heat, cover, and let steep for 1 hour. Strain the mixture through a fine-mesh sieve and discard any solids.
- Place the yolks in a large bowl and whisk until smooth. Pour in the strained milk mixture and whisk until smooth. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until thickened and coats the back of the spoon and the temperature registers 165°F to 175°F on a candy thermometer, about 10 minutes.
- Immediately strain the custard into a bowl. Place the bowl in a larger bowl of ice water and stir until completely cool. Refrigerate the custard for about 2 hours.
- Freeze the custard in an ice cream maker according to the manufacturer's instructions. Once it's slightly set, add Nutella, one spoonful at a time, whisking after each addition to create chocolate chunks in the ice cream. Transfer the ice cream to a quart-size, airtight container and freeze until the gelato hardens, about 2 hours. Best consumed within 3 days.
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