Nocciola Gelato: Hazelnut Gelato

1. 1

   Grind the hazelnuts to a very fine paste (this can be done in a blender or coffee grinder).

2. 2

   Warm milk until the edge is ringed with tiny bubbles.

3. 3

   Turn off heat at once.

4. 4

   Put in the hazelnut paste, mix thoroughly, and cover.

5. 5

   Allow to cool completely.

6. 6

   Line a strainer with a double layer of cheesecloth.

7. 7

   Set over a bowl and pour the hazelnut milk mixture into the strainer and press as much through as possible.

8. 8

   Tie up the ends of the cheesecloth, suspend over the bowl, and allow to drip through.

9. 9

   When mixture stops dripping, squeeze gently.

10. 10

    In another bowl beat the egg yolks and sugar until pale and foamy.

11. 11

    Add the strained milk mixture mixing in a little at a time.

12. 12

    Pour everything into top of double boiler over medium heat.

13. 13

    Stir constantly and cook for 3 to 4 minutes after the water in the bottom has started to bubble.

14. 14

    Pour into a bowl.

15. 15

    Allow to cool completely then chill.

16. 16

    Freeze according to ice cream machine directions.

* Per serving · 4 servings · Values may vary.

No additional tips available.