Hazelnut And Nutmeg Gelato
Serves: 6
Mckayla Mann
1 January 1970
Based on User reviews:
44
Spice
51
Sweetness
55
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
1.5 cups
Hazelnut (skinned)2 cups
Whole Milk2 cups
Heavy Cream1 cup
Sugar1 tsp
Nutmeg (freshly grated)1 tsp
Salt (fine)8 large
Egg Yolk1 cup
NutellaDirections:
1
Preheat the oven to 350 degrees F
2
Spread the hazelnuts on a baking sheet and toast in the oven until lightly browned, about 8 minutes
3
Cool and coarsely chop
4
In a medium saucepan, combine the hazelnuts, milk, cream, sugar, nutmeg, and salt and place over medium heat
5
Allow the mixture to reach a bare simmer, remove from the heat, cover, and let steep 1 hour
6
Strain the mixture through a fine-mesh sieve and discard the solids
7
Place the yolks in a large bowl and whisk until smooth
8
Pour in the strained milk mixture and whisk to combine
9
Return the mixture to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon and registers between 170 degrees F and 175 degrees F on an instant-read or candy thermometer, about 10 minutes
10
Immediately strain the custard into a bowl
11
Set the bowl in a larger bowl of ice water and stir until cool
12
Refrigerate the custard until very cold, about 2 hours
13
Freeze the custard in an ice cream maker according to the manufacturer's instructions
14
When just about frozen, add the Nutella, a spoonful at a time, churning after each addition to create flecks in the gelato
15
Transfer the gelato to an airtight container and freeze until firm, about 2 hours
16
Best if eaten within 3 days