Recipes › Dessert › Italian Hazelnut Gelato Recipe

Italian Hazelnut Gelato Recipe

Recipe by Pedro M. A. Neves

Italian hazelnut gelato is a luxuriously creamy frozen dessert with deep, toasted hazelnut flavor and silky texture that melts on the tongue. This traditional gelato features whole roasted hazelnuts ground into a paste, creating an intensely flavored treat that captures the essence of Piedmont's famous hazelnut heritage. Served at the perfect scoopable consistency, this homemade gelato rivals any gelateria.

Ingredients

• 200g raw hazelnuts (7 oz)
• 200ml whole milk (3/4 cup)
• 300ml heavy cream (1 1/4 cups)
• 100g granulated sugar (1/2 cup)
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 1/4 teaspoon sea salt
• 2 tablespoons hazelnut oil or neutral oil (optional, for extra richness)

Instructions

1. Preheat oven to 160°C (320°F). Spread hazelnuts on a baking sheet and roast for 10-12 minutes until fragrant and lightly darkened. Transfer to a kitchen towel and rub vigorously to remove loose skins. Discard skins and let nuts cool completely.

2. Place cooled hazelnuts in a food processor and blend for 8-10 minutes, scraping down sides every 2 minutes, until smooth hazelnut butter forms with a slight sheen.

3. Heat milk and cream together in a heavy-bottomed saucepan over medium heat until steam rises and small bubbles form at the edges, approximately 75°C (167°F). Do not boil.

4. In a mixing bowl, whisk egg yolks with sugar for 2-3 minutes until pale yellow and slightly thick, then whisk in hazelnut butter until fully incorporated and smooth.

5. Slowly pour the hot milk mixture into the hazelnut-egg mixture while whisking constantly to prevent curdling. Add vanilla extract and salt, then whisk until fully combined.

6. Pour the entire mixture back into the saucepan and place over medium-low heat. Stir constantly with a rubber spatula for 6-8 minutes until the custard reaches 82°C (180°F) and coats the back of the spatula thickly. Remove from heat immediately.

7. Strain the hot custard through a fine mesh sieve into a clean bowl to remove any cooked egg bits. Stir in hazelnut oil if using.

8. Place the bowl over an ice bath (a larger bowl filled with ice and cold water) and stir frequently for 8-10 minutes until the custard cools to 10°C (50°F) or lower, or refrigerate for at least 4 hours.

9. Pour the chilled custard into an ice cream maker and churn according to manufacturer's instructions, typically 20-25 minutes, until it reaches a soft-serve consistency.

10. Transfer to a freezer-safe container and freeze for at least 4-6 hours until firm. Soften at room temperature for 2-3 minutes before scooping for optimal texture.

Substitutions

• Replace egg yolks with 2 tablespoons of cornstarch mixed with 2 tablespoons cold milk for an eggless version; add to the hot milk mixture and whisk constantly for 2-3 minutes until thickened
• Use 400ml unsweetened oat milk or whole milk alternative for dairy-free gelato; increase sugar by 10g for better texture
• Substitute roasted almonds or roasted walnuts for hazelnuts at the same weight, though flavor will be distinctly different
• Use 1 tablespoon of hazelnut extract instead of grinding whole nuts for a simplified preparation, though texture will be less authentic

Tips

• Roasting hazelnuts longer (13-15 minutes) creates deeper, darker flavor, while shorter roasting (8-10 minutes) keeps a lighter, brighter hazelnut taste—choose based on preference
• An ice cream maker is essential for proper texture; without one, freeze the custard in a shallow pan and stir vigorously every 30 minutes for 3-4 hours, though texture will be less creamy
• Make gelato the day before serving to allow flavors to fully develop and mature overnight in the freezer
• Remove gelato from freezer 5 minutes before serving for the perfect scoopable consistency; gelato freezes harder than ice cream due to lower fat content

Hazelnut gelato represents the culinary pride of Piedmont in northwest Italy, where Nocciola di Langhe (Langhe hazelnuts) have been cultivated for centuries and are protected by PDO designation. This dessert demonstrates the Italian philosophy of gelato-making: fewer, higher-quality ingredients that showcase the primary flavor with intensity and elegance.

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