Recipes › Dessert › Hazelnut Gelato Recipe

Hazelnut Gelato Recipe

Recipe by Pedro M. A. Neves

Hazelnut gelato is a beloved Italian frozen dessert that captures the rich, nutty essence of Piedmont's prized hazelnuts. This creamy, dense gelato delivers authentic Italian flavor with a silky texture that melts luxuriously on the tongue. Made with quality hazelnut paste and a traditional custard base, it's a sophisticated treat that requires no artificial additives.

Ingredients

• 200 g whole raw hazelnuts
• 150 g granulated sugar
• 50 g light brown sugar
• 250 ml whole milk
• 250 ml heavy cream
• 5 large egg yolks
• 1 vanilla pod, split lengthwise
• 2 tsp vanilla extract
• 1/4 tsp sea salt
• 1 tbsp hazelnut liqueur (optional)

Instructions

1. Toast hazelnuts in a dry skillet over medium heat for 8-10 minutes, shaking frequently, until fragrant and skins begin to crack. Transfer to a clean kitchen towel and rub vigorously to remove loose skins. Cool completely.

2. Pulse cooled hazelnuts in a food processor with 30 g of granulated sugar until the mixture reaches a smooth, creamy paste consistency with no visible chunks. This should take 3-5 minutes. Set hazelnut paste aside.

3. Combine milk and heavy cream in a heavy-bottomed saucepan. Scrape vanilla seeds from the pod into the mixture and add the empty pod. Heat over medium until small bubbles form around the edges, about 5-7 minutes. Do not boil.

4. Whisk egg yolks with remaining granulated sugar and brown sugar in a separate bowl for 2-3 minutes until pale and thick.

5. Remove the vanilla pod from the hot cream mixture. Slowly pour the hot cream into the egg mixture while whisking constantly to temper the eggs and prevent scrambling. Continue whisking for 1 minute after combining.

6. Return the combined mixture to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until the custard reaches 82°C (180°F) on an instant-read thermometer and coats the back of the spoon. This takes approximately 12-15 minutes. Do not let it boil.

7. Pour the hot custard through a fine-mesh strainer into a clean bowl to remove any cooked egg pieces. Stir in the hazelnut paste, vanilla extract, sea salt, and hazelnut liqueur if using until fully incorporated and smooth.

8. Place the bowl in an ice bath (a larger bowl filled with ice and a little water) and stir occasionally for 15-20 minutes until the mixture cools to room temperature, approximately 20-25°C (68-77°F).

9. Transfer the cooled mixture to an ice cream maker and churn according to manufacturer's instructions, typically 20-25 minutes, until the gelato reaches a soft-serve consistency.

10. Transfer the churned gelato to a freezer-safe container and freeze for at least 4 hours or overnight until firm enough to scoop. Serve with a warm disher or ice cream spade, softening slightly at room temperature for 2-3 minutes before scooping for best texture.

Substitutions

• Replace heavy cream with crème fraîche for a tangier flavor profile
• Substitute hazelnut paste with roasted almond butter for a different nut-forward taste
• Use coconut milk plus regular milk for a dairy-free version, reducing total fat content slightly
• Replace egg yolks with 2 tbsp cornstarch mixed with 2 tbsp milk for an egg-free custard base

Tips

• Use a kitchen thermometer to ensure the custard reaches the correct temperature for food safety and proper texture; undercooking increases contamination risk and overcooking causes graininess
• Chill the gelato mixture thoroughly before churning for best results; a warmer base churns inefficiently and produces less dense texture
• For extra depth, lightly toast the hazelnut paste in a dry pan for 2-3 minutes before adding to the custard
• If you don't have an ice cream maker, freeze the cooled mixture in a shallow container, stirring vigorously every 30 minutes for 3-4 hours, though texture will be less creamy

Hazelnut gelato is deeply rooted in the Piedmont region of northern Italy, particularly around Alba and Asti, where hazelnuts have been cultivated for centuries. This recipe honors the Italian tradition of gelato-making, which emphasizes natural ingredients, precise temperatures, and the practice of serving at slightly warmer temperatures than ice cream for superior flavor development and creamy mouthfeel.

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