Gelato alla nocciola

Name: Gelato alla nocciola
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Italian
Ingredients: 150 g blanched hazelnuts; 500 ml whole milk; 150 ml double cream; 130 g caster sugar; 10 g cornflour; 1 pinch salt

Hazelnut gelato

Gelato alla nocciola: Piedmont's gelato rich with toasted hazelnut paste

Features:Vegetarian

Make ahead

Cuisine:

Italian

Piedmont's Langhe hills grow the Tonda Gentile hazelnut, prized for its sweet, toasty flavour, and the region's gelaterie turn it into a deep, nutty, caramel-coloured gelato that many Italians consider the king of flavours. Turin is also where hazelnut and chocolate were first combined, in gianduja. In winter the same paste goes into cakes and biscuits. Contains nuts. Chef's tip: toast the hazelnuts until dark golden right through; under-toasted nuts give a flat, green flavour.

Total time: 35 min
Difficulty: medium
Serves: 6

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Ingredients

Serves6

5 ½ oz blanched hazelnuts
2 cups whole milk
¾ cup double cream
4 ½ oz caster sugar
⅓ oz cornflour
1 pinch salt

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What you'll need

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Method

0/5 done

Step 1: Heat the oven to 350°F (300°F fan). Toast 5 ½ oz blanched hazelnuts for 12–15 minutes, until golden brown inside. Blend while warm for 5–8 minutes, scraping down often, until they turn into a smooth, runny paste.
15 min
Step 2: Whisk 4 ½ oz caster sugar, ⅓ oz cornflour and 1 pinch salt with 2 cups whole milk and heat for 5–6 minutes, stirring, until just simmering. Whisk in the hazelnut paste and ¾ cup double cream and blend until smooth.
6 min
Step 3: Cool in iced water, then chill for at least 4 hours.
Step 4: Churn in an ice-cream machine for 20–30 minutes, or freeze in a tub and stir every 30 minutes for 3 hours. Common mistake: grainy paste; blend the nuts until truly liquid.
30 min
Step 5: Freeze for 1–2 hours before serving. Not suitable for anyone with a nut allergy.

Nutrition per serving

Calories: 340 kcal
Protein: 7 g
Carbs: 28 g
Fat: 23 g
Fibre: 2 g

Nutrition values are estimates.

Recipe by

KrazyBadal

All recipes by this chef →

Good to know

How long does gelato alla nocciola take?: About 35 minutes in total: 20 minutes to prepare and 15 minutes to cook.
How many people does it serve?: 6 as written. Change the servings above the ingredients and every amount scales to match.
Is it vegetarian?: Yes. It has no meat or fish.
Is it gluten free?: Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
Can I make it ahead?: Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
What can I use instead of whole milk?: Semi-skimmed milk with 1 tbsp cream per 240ml (1 cup).
What can I use instead of double cream?: Whipping cream, same amount (less rich; whips softer).

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