28 Feb · GelatoMyWay · No Comments

Test: organic hazelnut

Hello folks,

we went to SIGEP  gelato show(we haven’t been talking of anything else but that  all week long!) and a biological farmer and grower of hazelnuts in Viterbo (a city near Rome, Italy) gave us a kind gift:
a jar of hazelnut paste, strictly organic.

Well, we could’nt wait too long…  we absolutely  had to try it!

Below, if You forgot it,  is the recipe.


 ½ l. milk
65 gr. of cream
125 gr. sugar (if available, replace 50 gr. of sugar with dextrose)
15 gr. of milk powder
3 gr. of stabilizer
Pinch of salt
2 tablespoons hazelnut paste
10 hazelnuts whole or in pieces


Mix all dry ingredients together, then add milk and cream and continue  mixing well.

Pour everything in a saucepan  and bring the mix up to 85 ° C  (pasteurization) with the help of a thermometer.

Allow the emulsion to cool down  then add the hazelnut paste  stirring constantly.

Stir for about 30/40 min, at this point add the hazelnuts and let the ice cream maker machine stir for a few more minutes .

Let stand in the freezer for about 1 hour .

Our considerations.

Appearance is of a lighter shade than gelato made with the dough I usually use and its  flavor is much more persistent.

A firm flavour is perceived immediately , reminding me of the italian “navolane” (hazelnuts), that is nuts in their shells, that my grandfather was used to give me  when I was a child.

If you do not like hazelnut gelato I do not recommend this product because of  its strong character, but for people like me that go crazy for hazelnut gelato this is a good product for a gelato that I really enjoyed (probably because of the  memories the it gives rise to!).

If you want to try it by yourself , the producer’s has a web site (click here) , they can  sell to individuals at a very good price.

Enjoy your gelato.


Valentina Pacini



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