Hazelnut gelato

Hazelnut gelato

By
From
Gelato Messina
Makes
1 kg
Photographer
Billy Law

Those of you who have been to Italy will be familiar with the passeggiata, a leisurely evening stroll with a close friend or partner, usually stopping along the way for gelato. For me, the flavour that epitomises this wonderful tradition of walking along Italy’s streets, gelato in hand, is unquestionably gelato alla nociolla, hazelnut gelato.

The best hazelnuts in the world are grown in the Piedmonte region and the variety is known as Tonda Gentile delle Langhe. If you can get your hands on the paste made using these hazelnuts, it’s well worth it (even though they are more than double the price of traditional hazelnut pastes). You can source nut pastes from specialised gelato ingredient suppliers.

This hazelnut gelato recipe can be used as the basis for all your nut-based gelato; simply switch the hazelnut paste for whatever unsweetened nut paste you like.

Domestic

Ingredients

Quantity Ingredient
670g milk
145g sugar
30g skim milk powder
50g dextrose
5g stabiliser
100g hazelnut paste

Method

  1. Mixing

    Put the milk in a double boiler over a medium heat.
  2. Put all the powders in a bowl and mix until combined. When the milk hits 40°C, whisk in the powders and hazelnut paste and bring the mixture up to 65°C. Keep the mixture at 65°C for 30 minutes, whisking every 5 minutes.
  3. Transfer the mixture to a stainless steel bowl and place in an ice bath; chill to 40°C. Cover tightly with foil and put in the freezer, stirring every 10 minutes or so until the mixture drops to 4°C, then place in the fridge and let it age for 4 hours.
  4. Churning

    Turn on your gelato maker so it begins the freezing process.
  5. Using a stick blender, blend the mixture for 1 minute, then pour into your gelato maker.
  6. Once the mixture reaches –4°C, scoop out the gelato and transfer to a pre-cooled stainless steel bowl, cover tightly and immediately place in the freezer.
  7. Serving

    The gelato should be served within 2 to 3 hours after placing it in the freezer, or when it reaches –12°C. If it goes below –15°C or is left in the freezer overnight, the texture will be compromised.

Professional

Ingredients

Quantity Ingredient
as above

Method

  1. Mixing

    Put the milk in a pasteuriser and select high pasteurisation.
  2. Put all the powders in a bowl and dry mix. When the milk hits 40°C, whisk in the powders and hazelnut paste; the pasteuriser will take the entire mix to 85°C, then will switch to cooling phase.
  3. Once the pasteuriser runs its cycle and gets down to 4°C, let the mixture age for 4 hours at 4°C.
  4. Churning

    Measure an appropriate amount of mixture into a measuring jug and put in a batch freezer. Within 10 to 12 minutes, your mix should be ready for extraction.
  5. For long-term storage, up to 2 weeks: Put the gelato in a blast freezer for 30 minutes, then store at –18°C. For short-term storage, 2 to 3 days: Put the gelato in a storage freezer at –18°C.
  6. Serving

    The serving temperature of the gelato should be around –11°C to –13°C.
Tags:
gelato
ice cream
ice-cream
icecream
Gelato
Messina
Nick
Palumbo
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