Gelato di Nocciola
(Hazelnut Ice Cream)
from Italian Traditional Food

Gelato di Nocciola is a must for all nut lovers

Gelato di Nocciola (Hazelnut ice ream) is another all favourite classic Italian dessert. This very popular Italian gelato can be found in every gelateria. Homemade hazelnut ice cream is full of flavour and is much better than the manufactured variety. Hazelnut ice cream (Gelato di Nocciola) can now be made at home using an electric ice cream maker. The ice cream maker will mix together the ingredients whilst freezing them to produce delightful homemade ice cream.

Serves: 6

Ingredients:

4 oz (120 grams) shelled hazelnuts
4 egg yolks (large)
6 oz (170 grams) caster sugar
1/2 pint (280ml) milk
1/2 pint (280ml) whipping cream

Ice cream maker

Method:

1. Heat the oven to 325F (160C) or Gas Mark 3

2. Spread the hazelnuts on a baking tray and toast them in the oven for 10-15 minutes.

3. Turn the hazelnuts onto a cloth and rub off the skins.

4. Let the hazelnuts cool.

5. Then grind them in a food processor.

6. Set the ground hazelnuts aside.

7. Mix the egg yolks and sugar in a bowl. Gradually beat in the milk.

8. Whisk until the mixture is very pale.

9. Gradually beat in the milk.

10. Cook the mixture carefully in a heavy saucepan over a low heat or cook it in the top of a double boiler, stirring it constantly until it is thick enough to coat the back of a wooden spoon.

11. Take the custard off the heat and set it aside to cool.

12. Stir it from time to time to prevent a skin forming.

13. When the custard is cold, stir in ground hazelnuts.

14. Whip the cream until it holds soft peaks.

15. Fold it into the custard mixture.

16. When the hazelnut mixture is cold transfer it to an ice cream maker.

17. Now follow the instructions that came with the ice cream maker.

18. Transfer the hazelnut ice cream (Gelato di Nocciola) to a plastic container and place in the freezer.

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