hazelnut is by far my favorite gelato flavor.
I like it so much that it sends me almost into a trance and I can not exactly explain why.
In this recipe I use the “Piemontese” hazelnut paste, i.e. the type “Tonda Gentile delle Langhe”, that is the one used to make the famous “Gianduiotti” chocolate.
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 .
Enjoy your gelato!
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