Hazelnut Gelato
by We went to some litte restaurant new Lincoln Center after swingin' one night, and their hazelnut gelato was incredible. I've been hoping to find a recipe and I just happened upon this one. Enjoy.
Hazelnut Gelato
Makes about 1 quart
2 cups unblanched hazelnuts (1/2 pound)
3 cups whole milk
5 large egg yolks
2/3 cup sugar
1 cup heavy cream
1 tablespoon Frangelico
1. Preheat oven to 350º. Spread nuts on a baking sheet, and toast in oven 8 to 10 minutes. Let cool completely, remove skins, and coarsely grind.
2. Combine milk and ground hazelnuts in a medium saucepan. Bring to a gentle boil, cover, and remove pan from heat. Let steep 2 hours. Pass through a cheesecloth-lined sieve, pressing hard on solids. Reserve strained milk, and discard solids.
3. Combine egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Return milk to a simmer.
4. Add half of the warm milk to egg-yolk mixture, and whisk until blended. Return new mixture to saucepan with remaining milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon.
5. Have ready an ice-water bath. Remove saucepan from heat, and immediately stir in cream and Frangelico. Pass mixture through a sieve set over a medium bowl. Place bowl in ice-water bath, and chill.
6. Freeze in an ice-cream maker according to manufacturer’s instructions. Store in an airtight plastic container up to 2 weeks.
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11 Comments
I tried this recipe for a party. Then ended up making a cake.
First problem: I couldn't find unblanched hazelnuts. I went to 3 different grocery stores in the area and none sold them whole. I had to get chopped ones that still had the skin on.
Second problem: I underestimated the necessity of a cheesecloth-lined seive. I only seived it normally, and it some of the skin got through.
Third problem: I tried to freeze it just in a bowl, instead of an ice cream maker. This procuded iced hazelnut milk.
Overall: I thought I could cut corners with this recipe, but unless you have all the special equipment, don't try it. It seemed so easy. :(
bummer. meant to tell you...there is a really good dessert place in denville. the guy there went to italy to learn how to make gelato. it is just about amazing. i had chocolate hazlenut there yesterday.
I'm too far from Denville now. :( I'm in the middle of sucky cuisine.
poo well if you are ever passing through there you must stop in
I love hazelnut ANYthing..my friends just got back from Italy and all they ate was hazelnut gelato..jealous!!
this is like the only flavor of gelato i get when i go anywhere...
if you could find a recipe for milanese torte (hazelnut layer cake), that would be very very fine
I actually have that at home. If I recall, it's just stirring a little frangelico into regular cake batter and into your icing. I think the hardest part of a torte is cutting the cake lengthwise - my hands are too small.
ha and it will be pretty hard for me since i don't have a large serrated knife