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Gelato alla nocciola
Hazelnut gelato
Gelato alla nocciola: Piedmont's gelato rich with toasted hazelnut paste
Piedmont's Langhe hills grow the Tonda Gentile hazelnut, prized for its sweet, toasty flavour, and the region's gelaterie turn it into a deep, nutty, caramel-coloured gelato that many Italians consider the king of flavours. Turin is also where hazelnut and chocolate were first combined, in gianduja. In winter the same paste goes into cakes and biscuits. Contains nuts. Chef's tip: toast the hazelnuts until dark golden right through; under-toasted nuts give a flat, green flavour.
- Total time
- 35 min
- Difficulty
- medium
- Serves
- 6
Ingredients
- 5 ½ oz blanched hazelnuts
- 2 cups whole milk
- ¾ cup double cream
- 4 ½ oz caster sugar
- ⅓ oz cornflour
- 1 pinch salt
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Method
0/5 doneStep 1: Heat the oven to 350°F (300°F fan). Toast 5 ½ oz blanched hazelnuts for 12–15 minutes, until golden brown inside. Blend while warm for 5–8 minutes, scraping down often, until they turn into a smooth, runny paste.
15 minStep 2: Whisk 4 ½ oz caster sugar, ⅓ oz cornflour and 1 pinch salt with 2 cups whole milk and heat for 5–6 minutes, stirring, until just simmering. Whisk in the hazelnut paste and ¾ cup double cream and blend until smooth.
6 minStep 3: Cool in iced water, then chill for at least 4 hours.
Step 4: Churn in an ice-cream machine for 20–30 minutes, or freeze in a tub and stir every 30 minutes for 3 hours. Common mistake: grainy paste; blend the nuts until truly liquid.
30 minStep 5: Freeze for 1–2 hours before serving. Not suitable for anyone with a nut allergy.
Nutrition per serving
- Calories
- 340 kcal
- Protein
- 7 g
- Carbs
- 28 g
- Fat
- 23 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does gelato alla nocciola take?
- About 35 minutes in total: 20 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of whole milk?
- Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
- What can I use instead of double cream?
- Whipping cream, same amount (less rich; whips softer).
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