Nocciola Gelato: Hazelnut Gelato
Serves: 6
Ewell Douglas
1 January 1970
Based on User reviews:
51
Spice
44
Sweetness
46
Sourness
38
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Grind the hazelnuts to a very fine paste (this can be done in a blender or coffee grinder)
2
Warm milk until the edge is ringed with tiny bubbles
3
Turn off heat at once
4
Put in the hazelnut paste, mix thoroughly, and cover
5
Allow to cool completely
6
Line a strainer with a double layer of cheesecloth
7
Set over a bowl and pour the hazelnut milk mixture into the strainer and press as much through as possible
8
Tie up the ends of the cheesecloth, suspend over the bowl, and allow to drip through
9
When mixture stops dripping, squeeze gently
10
In another bowl beat the egg yolks and sugar until pale and foamy
11
Add the strained milk mixture mixing in a little at a time
12
Pour everything into top of double boiler over medium heat
13
Stir constantly and cook for 3 to 4 minutes after the water in the bottom has started to bubble
14
Pour into a bowl
15
Allow to cool completely then chill
16
Freeze according to ice cream machine directions