Tuesday, 5 August 2014

Hazelnut Gelato


I have only been dreaming of owning my own ice cream machine for years... and now I am finally the proud owner of one! I got this model, and I have used it once. And so far I LOVE IT!


I can't wait to make 198359283745987 different flavours and make homemade ice cream sandwiches... I have quite the line up of bookmarked pages of things to try including this, this and THIS!

My first flavour with this new baby is Hazelnut Gelato, absolutely inspired by my recent trip to Italy. My favourite gelato flavours in Italy were usually hazelnut or coffee. You best believe I will be trying coffee ice cream out soon soon soooooon!


Ice cream takes patience, love and whole milk :)
I am willing to spare all of these.

Hazelnut Gelato
Recipe from Rocco DiSpirito

Note: This recipe only makes a very small amount... but I thought that was okay for my first batch! Plus I know I will be wanting to try out other flavours like IMMEDIATELY.

This recipe tasted good, although I must admit that it seemed to take a lot of effort and produce not very much. But I am far too excited not to share my first creation!! MANY MORE TO COME :)

4 ounces hazelnuts, toasted and skinned (a little bit of skin left on is okay. for my standards at least!)
1 1/4 cups whole milk
2 egg yolks
2 tbsp granulated sugar

In a food processor, whiz up the hazelnuts to fine crumbs and then keep on processing until they turn into a paste. You just made hazelnut butter! What what!
In a small saucepan over medium heat, heat the milk until hot and small bubbles form around the outside, but not boiling. Remove from the heat and stir in the hazelnut paste until thouroghly combined. Set mixture aside and allow to cool completely.

Once cool, strain through a fine mesh strainer. Wash out the strainer, discarding any solids. Strain the mixture again, but this time line the strainer with a double layer of cheesecloth to make the mixture even smoother.

In another bowl, whisk egg yolks and sugar until foamy. Whisking constantly, slowly pour in the hazelnut-milk, a little at a time, until completely combined. Place the custard mixture over a pot of simmering water. Whisk constantly over medium heat for about 4 minutes, until the mixture is thick enough to coat the back of a spoon. Let the mixture cool completely, and cool it in the fridge for at least a few hours until it is really cold. (this will speed up the churning process)

Follow the instructions on your ice cream machine... and voila! Homemade Hazelnut Gelato! YOU'RE A WIZARD!


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