Hazelnut gelato recipe
- Dish type
- Frozen desserts
- Ice cream
- Chocolate ice cream
Chocolate hazelnut spread and espresso powder are the key ingredients in this Italian-inspired recipe for creamy hazelnut gelato.
8 people made this
- 475ml whole milk
- 240ml whipping cream
- 65g caster sugar
- 4 egg yolks
- 65g caster sugar
- 125g chocolate hazelnut spread
- 2 tablespoons instant espresso powder
- 1/2 teaspoon vanilla extract
MethodPrep:10min ›Cook:15min ›Ready in:25min
- Combine milk, cream and 65g caster sugar in a saucepan over medium heat; cook and stir until sugar dissolves, 3 to 5 minutes.
- Beat egg yolks and 65g caster sugar together in a bowl until mixture is light yellow, about 4 minutes. Stir about 120ml milk mixture into egg mixture until smooth; pour into the remaining milk mixture in the saucepan, stirring continuously. Cook, stirring continuously, until mixture thickens enough to coat the back of a metal spoon, 8 to 10 minutes; remove from heat.
- Stir chocolate hazelnut spread, espresso powder and vanilla extract into milk mixture until well combined; pour through a sieve into a bowl. Refrigerate mixture until cold, about 3 hours.
- Pour milk mixture into an ice cream maker and freeze according to manufacturer's instructions.
Reviews & ratingsAverage global rating:(2)
Reviews in English (2)
by Kim's Cooking Now!
Perfect texture, and nice and creamy, just like gelato should be. The only adjustment I made was to use more cream - probably 1-1/2 cups to 1-1/2 cups of 2% milk (no whole milk on hand). The espresso powder adds a nice mocha flavor, and the hazelnut spread is just subtle enough to tell that it's hazelnut, without being over-powering. My kids are in Italy right now, and when they get back, they are going to LOVE this as a treat to bring back those memories of their Italian summer.-21 Jun 2016
Cool creamy treat alert! If you love hazelnuts, you will love this hazelnut gelato. Roasted hazelnuts are steeped in hot cream for 2 hours to get a truly authentic flavor. You can add a little Frangelico or some hazelnut extract to help give it a boost. Honestly, you will think you’re standing on a street corner somewhere in Italy when you taste this.(34 votes, average: 3.41 out of 5)
- 1 1/2 cups raw hazelnuts
- 2 cups heavy cream, divided
- 1 cup unsweetened almond milk
- 4 large egg yolks
- Sweetener equivalent to 1/2 cup sugar
- 1 tbsp hazelnut liqueur OR 1 tsp hazelnut extract
- 1/4 tsp xanthan gum (optional, helps with consistency)
- Preheat oven to 350F and spread nuts on a rimmed baking sheet. Bake 10 minutes, until golden brown and fragrant. Remove and let cool, then coarsely grind.
- In a medium saucepan over medium heat, combine 1 cup heavy cream, almond milk, and hazelnuts. Bring to a gentle boil, then remove from heat and cover. Let steep 2 hours. Strain through a fine-mesh sieve into a bowl, pressing on solids to remove as much liquid as possible. Return liquid to saucepan and bring back up to barely a simmer over low heat. Discard solids.
- In a medium bowl, whisk egg yolks with sweetener until well combined and lightened in color. Add about 1 cup of the warm cream mixture, whisking continuously. Then slowly add the egg yolk mixture back into the hot cream, whisking continuously. Continue to cook over low heat until mixture is thick enough to coat the back of a wooden spoon.
- Remove from heat and stir in remaining cream and liqueur or hazelnut extract. Transfer to a bowl set over an ice bath and let cool 10 minutes, then refrigerate until well chilled, at least 3 hours.
- Sprinkle with xanthan gum and whisk well to combine. Transfer to an ice cream maker and churn according to manufacturer’s directions. Once churned, transfer to an airtight container and freeze another hour or so until firm but not rock solid.
Carolyn Ketchum writes All Day I Dream About Food, a food blog that focuses primarily on low carb, gluten free recipes. She has a Masters in Physical Anthropology and Human Evolution from Arizona State University and has an extensive background in higher education administration. She currently lives in the Boston area with her husband and three children. You can check out her experiments with low carb baking at All Day I Dream About Food.
Hi, Carolyn! Thanks so much for the fabulous recipe!
This is an excellent base (the best I’ve found) for other flavor combinations. I made cinnamon gelato by steeping cinnamon sticks (added powdered cinnamon to taste when it was finished) and using Goldschlager (cinnamon liqueur) instead of Frangelico (hazelnut liqueur). It came out terrific!
Today, steeping it with both green and black cardamom pods/seeds, cinnamon sticks, and whole allspice, and will use Goldschlager again to maintain that wonderful smooth-n-ice free consistency.
Pistachio Gelato Recipe
For the pistachio flour:
2 cups shelled raw pistachios
1 cup slivered, blanched almonds
1/2 cup confectioner's sugar
For the gelato:
4 cups whole milk
1/2 cup sugar
3 1/2 tablespoons cornstarch
1/4 teaspoon almond extract
1/4 teaspoon sea salt
1/4 teaspoon lemon juice
Hazelnut gelato with rich chocolate sauce
Toast the nuts in a dry pan for 5 mins until golden. Leave to cool. Roughly chop 25g and set aside. Heat the cream, milk and sugar in a pan until nearly boiling. Whisk together the eggs yolks in a small bowl. Pour a little of the hot cream over the eggs and whisk together.
Pour the egg mix to the pan and gently cook for about 8-10 mins until thick enough to coat the back of a spoon. Set a medium-size bowl over another bowl of iced water. As soon as the custard has thickened, strain into the bowl, then stir through the 150g hazelnuts. Leave to cool a little, then pour the mixture into a blender and whizz until smooth. Freeze according to your ice-cream maker’s instructions. Will freeze for up to 1 month.
For the sauce, heat the cream with the coffee in a pan until boiling. Take off the heat, stir the chocolate until melted, then stir in the liqueur, if using. Serve scoops of ice cream in bowls with some sauce drizzled on top and the reserved chopped nuts scattered over.
I know what you’re thinking – Michelle! It’s November! What are you doing posting a recipe for Gelato?! I know, I know, it’s a bit of a weird time to be posting an ice cream recipe, but I’m of the firm belief that it’s never too cold for ice cream. I bet even Steve Rogers wouldn’t have turned down a big bowl of this hazelnut gelato right after he got woken up after being frozen for 70 years! Is there anything I can’t bring back to Steve Rogers? That’s the real question here!
The Italians really do know what they’re doing when it comes to food, don’t they? Gelato is one of their brightest shining achievements in my opinion, it’s so creamy and delicious I can never turn it down. Hazelnut, or Nocciola, gelato is definitely my favourite flavour – and I think it’s most other people’s too since it always seems to be first to go in all the gelato places I’ve been to! So when I decided to make some I knew it was going to be hazelnut gelato.
Hazelnut is such a wonderful flavour, and while it does go beautifully with chocolate I really wanted the nut to shine in this gelato. I couldn’t resist the call of Nutella entirely of course, so it’s got a little swirled right into it. It adds a hit of richness, while still letting the hazelnut take centre stage.
I was a bit apprehensive about making gelato, since I knew it would be a lot harder than my super easy no churn pumpkin pie ice cream. And while this gelato does need an ice cream machine and a little more effort, it’s totally worth it! What makes gelato so much better than ice cream? Honestly, I couldn’t put my finger on one definitive reason why it is better, but I definitely prefer it. Gelato has a lower fat content than ice cream (which totally means it’s healthy, right?) and less air is whipped into it, so it’s somewhat denser. It’s also, therefore, best served at a warmer temperature than ice cream. Ideally it’s best stored at a warmer temperature too, but I don’t expect anybody to change their freezer settings to accommodate gelato (but I wouldn’t judge you if you did!), you will just want to leave it out on the side for at least 15 -20 minutes before scooping and serving – that way you’ll get that elastic, soft serve kind of texture that we all love about gelato. I didn’t leave mine out to thaw long enough before taking photos, I was fighting against the clock, so I apologise for that!
And if you’re still not sold on the idea of gelato in November, maybe it’s a little too cold for you, try a scoop in your coffee or hot chocolate – it’s amazing and will allow you to enjoy the yumminess of gelato while staying nice and toasty! In fact, I could go for that myself right now!
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Chocolate Hazelnut Gelato
My first post-Italy recipe had to be gelato. Specifically, Chocolate Hazelnut Gelato, which has turned out to be my teenager’s favorite. I’ve made it five times since we got home two weeks ago.
When I was in Italy, my goal was to eat gelato every day, preferably a different flavor each time. Allllll the gelato. Sadly, due to the many ups and downs of our journey, I didn’t meet that goal, but toward the end of the trip I started to make up for missed days by having it twice a day. We even had gelato for dinner one night – two cones each – when we returned late from a boat trip and, finding all the restaurants closed, turned instead to the gelato shop around the corner from our apartment in Monterosso.
Not surprisingly, the gelato in Italy was transcendent. Creamy, luscious, not too sweet, and full of flavor. Whereas American ice cream sometimes leans toward packing in lots of chips and chunks, Italian gelato is refreshingly simple (the photo above, drizzled with chocolate and nuts, notwithstanding – I didn’t find this practice to be the norm). We tended to see the same flavors everywhere: vanilla, chocolate, stracciatella (chocolate chip), pistachio, coffee, nocciola (hazelnut) strawberry, lemon, pink grapefruit, and maybe a few others, like melon, ricotta & fig, or lavender-honey. My hands-down favorite was a surprise: pistachio, with its salty-nutty richness, while David was drawn to straight hazelnut. But the one we could both agree on was this chocolate-hazelnut delight, often designated by its famous brand name, Nutella.
I’ve made plenty of ice cream, but I wasn’t quite sure how gelato differed. Gelato, or congelato, means “frozen” in Italian, and in Italy the dessert is often helpfully translated as “ice cream” for English-speakers, which confuses the issue further.
How Gelato Differs from Ice Cream
- Less fat! Gelato, despite its luxuriously creamy texture, actually contains less cream and more milk than ice cream (a ratio of 1:2 as opposed to ice cream’s typical 2:1). Cream’s high fat content coats your palate, making it more difficult to taste flavor nuances less cream helps flavors shine through.
- Additional silkiness is often provided by either egg yolks or cornstarch, which serves as a stabilizer and is apparently common practice in Southern Italy (I haven’t tried cornstarch yet, but I am intrigued by the prospect of cutting of even more fat from the recipe and will be checking it out for sure).
- There’s a mechanical difference: gelato is churned at a slower rate, which means less air is whipped into it, keeping it soft, dense, and creamy. The slow churn can’t really be replicated with most home ice cream makers, which only have one speed, but I tried to account for this by churning for slightly less time and popping it straight in the freezer to continue solidifying. Which – yay – worked beautifully.
- Gelato is served at a slightly higher temperature than ice cream, so it’s 1) softer, creamier, and 2) your tongue is less likely to numb and hence you’re better able to taste the gelato’s flavor.
One key to this recipe is whipping the heck out of your egg yolks and sugar, until the mixture is thick and pale, almost the consistency of cake batter. This makes for the silkiest, smoothest custard possible, which will translate to creamy frozen wonderfulness.
Once your custard base is ready, add a generous dollop of chocolate-hazelnut paste (I use Nutella) or other flavoring, depending on what you want to make. Recently, to satisfy my pistachio gelato craving, I made a batch with some very spendy pistachio paste, which while insanely delicious was the most ridiculously expensive gelato recipe ever and why you are getting this equally delicious recipe instead. Anyone got a source for cheap bulk Sicilian pistachio paste? Hook a girl up.
Anyway. Add the Nutella to the custard while it’s still warm, which will dissolve it nicely, and then pour the mixture through a fine mesh strainer to filter out any solid bits.
Be sure to chill the mixture thoroughly in the fridge before churning – I almost always chill overnight – and freeze the bowl of the ice cream maker for at least 24 hours. If there’s even a hint of warmth in the custard mixture or the bowl of your mixer, the gelato won’t freeze properly.
Speaking of ice cream makers: yes, it’s another kitchen appliance to wrangle, but if you are an ice cream/gelato fan, it’s soooooo worth it. A good one can be picked up for less than you might think (this is the one I use).
After about 15 minutes of churning, the gelato will be the consistency of soft-serve ice cream, and though I know it’s tempting to spoon up a big mouthful right away, I strongly encourage you to put down the spoon and freeze it for at least an hour more. It gets gorgeously dense and creamy and trust me, even better. I freeze batches in plastic quart containers that I get on Amazon, which hold almost exactly the entire recipe (there’s maybe about half a cup extra, which I often keep out as the cook’s treat).
I mean, come on. You can’t get that from the grocery store.
Ultimate Hazelnut Cupcakes
This is a safe corner of the internet. Far away from life-threatening allergy sufferers, people who don’t like nuts, or those who berate Nutella for its various environmental missteps. You can relax here.
Here we bow to the cult of all things gianduia, praline and nocciola. We forget every other glorious nut that nature provided us with in favour of everything and anything hazelnut. If you haven’t been scared off yet, you’re exactly the kind of person who’ll be caught on these cupcakes.
Ultimate Hazelnut Cupcakes. These celebrate the nuts themselves, in all their bare glory. They won’t be overshadowed by chocolate or alcohol as they are in many other recipes – here they really shine. Fluffy brown sugar cupcakes with a plentiful handful of hazelnut pieces baked right into them. Whipped buttercream frosting with a gorgeously addictive balance of hazelnut, vanilla, and chocolate stirred through. And, of course, a wee sprinkling of hazelnut pieces to crown these little beauties.
Love hazelnuts? Try out this Chocolate Hazelnut Gelato recipe!
Crunchy, fluffy, smooth, all in one mouthful. Nothing too rich, nothing too sweet, and just the right amount of heady hazelnut flavour. While we have plenty of Maverick Baking recipes that revolve around these nuts already, most are paired with an equally heavy chocolate or coffee flavour. This recipe was one that I wanted to highlight hazelnuts alone.
You’ll find these ideal for any time of year. They don’t heave with dense winter flavours, or leave you longer for more as some summery desserts can. You’ll also find them simple to whip up, with an all-in-one cake method and a simple 4-ingredient frosting.
No need to dig out some fancy 1970s-style hazelnut liqueur, or any synthetic flavourings. Whole hazelnuts and widely available Nutella will make you a batch of 12 perfect cupcakes. If you don’t partake in Nutella, for whatever reason, you can easily swap this out with any brand of hazelnut spread or even with some of this incredible praline paste (which I cannot recommend enough!). Otherwise, grab yourself a cupcake tray and some cupcake cases and you’ll be all set to make these Ultimate Hazelnut Cupcakes!
Chocolate and Hazelnut Gelato - Gelato al cioccolato e nocciola
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- 170 g dark chocolate (70% cocoa solids), small pieces or callets
- 90 g toasted hazelnuts
- 390 g double cream
- 210 g whole milk
- 130 g granulated sugar
- 3 Tbsp cocoa powder
- 5 egg yolks, from large eggs
- 1 pinch fine sea salt
- ½ tsp vanilla extract
Sous Vide Hazelnut Gelato
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
If this recipe is inappropriate or has problems, please flag it for review.
Ingredients for 6
1 cup hazelnuts, toasted and skins removed
1 teaspoon vanilla bean paste or 1 whole vanilla bean, split lengthwise
Set the Anova Sous Vide Precision Cooker to 180°F (82.2°C).
In a food processor, pulse the hazelnuts and sugar until finely ground.
In a medium saucepan, combine the milk, cream, vanilla paste, and hazelnut mixture. Bring to a simmer over medium-high heat. Remove from the heat, cover, and let steep for 1 hour.
Strain the milk mixture through a fine-mesh sieve or cheesecloth set over a large bowl. Discard the solids.
In a blender or food processor, puree the egg yolks, milk mixture, and salt until smooth and frothy, about 30 seconds.
Transfer mixture to a large zipper lock bag and seal using the water immersion technique. Place in the water bath and set the timer for 1 hour. Agitate the bag several times throughout the cooking process to prevent clumps from forming.
When the timer goes off, remove the bag from the water bath and transfer to an ice bath to cool.
Following the manufacturer's directions, churn the mixture in an ice cream maker until set. Freeze until ready to serve.
Gelato al Bacio (Chocolate Hazelnut Gelato)
Here I go again, lost in a daydream of childhood flavors and smells….
Just like Proust and his famous Madleine, my mind can snap back to a precise moment of the otherwise hazy past, to a scene of my childhood, with just one small taste.
The sense of smell and taste have always been my sharpest and favorite ones, and they powerfully drive my experience of the world, maybe that is why food is so important to me.
That’s why the flavor of toasted hazelnut combined with chocolate, to me screams GELATO and SUMMERS AT THE BEACH, in Sanremo, where I was born.
In my eternal quest, this is another attempt to recapture the flavors of my homeland and that vision of a happy, tanned and salty 7-year-old Vivica, savoring a giant cone of Gelato al Bacio with a scoop of freshly whipped cream slapped on top…
OK Enough reverie, let’s get to business.
This chocolate hazelnut gelato recipe came about quite by chance, by trying to make a sauce for the first (and only) Paleo Cheesecake I made for my friend’s teenage daughter. But as I threw those few and almost random ingredients into the food processor and mixed them up, magic happened!
Perfect consistency and almost perfect flavor! Just a few tweaks and there is was, almost exactly like the original. The trick to this gelato is to use enough of the other ingredients and let the bananas really just give the base, without overpowering the flavor.
PLEASE do not forget that even though this is a relatively healthy dessert, it is still a food higher in sugar, and should be consumed occasionally and in moderation!!