Nocciola (Hazelnut)
A deep, roasted hazelnut gelato that draws on Piedmont's finest hazelnuts — earthy, warm, and utterly irresistible.
Time⏱ 90 min
DifficultyMedium
Ingredients
- 01180g toasted hazelnuts
- 02500ml whole milk
- 03200ml heavy cream
- 04150g caster sugar
- 054 egg yolks
- 06Pinch of sea salt
Method
- 1
Blend toasted hazelnuts in a food processor until a fine paste forms.
- 2
Make a custard: whisk yolks with sugar, heat milk and cream, temper together, and cook until thickened.
- 3
While warm, blend in the hazelnut paste until completely smooth.
- 4
Add sea salt, strain through a fine sieve, and cool over an ice bath.
- 5
Refrigerate for 2 hours or overnight for deepest flavor.
- 6
Churn for 25–30 minutes, then freeze for 2 hours.
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