Gelato · Chocolate, Nuts & Coffee · Nº 19
Piedmont Hazelnut
Gelato alla nocciola
Piedmont hazelnuts set the standard: large, deeply aromatic kernels that made nocciola non- negotiable in Italian gelaterie. A small measure of egg yolk rounds the base so the roasted nut can carry the finish.
Prep + optional refrigerated aging + automatic cycle
Let’s make it.
From a balanced base to your first scoop.
Whisk the skim milk powder, sugar, glucose, dextrose and stabilizer together in a bowl until evenly combined.
Combine the milk, cream, egg yolk and hazelnut paste in a saucepan. Warm to 113–122 °F (45–50 °C), rain in the dry mix while stirring, then heat to 185 °F (85 °C). Off the heat, keep stirring for 30 seconds.
Use an immersion blender to homogenize the warm base until completely smooth, then cool the liquid base quickly over an ice bath to 39 °F (4 °C).
Optional · Rest for better texture
(Optional, for better texture) Cover and refrigerate the liquid mix at 39 °F (4 °C) for up to 6 hours. Keep it in the refrigerator, not the freezer; it should remain cold, fluid, and pourable.
Pour the cold base into the Natridy Gelato Maker bowl, secure the lid, and press Start. The built-in compressor chills and churns automatically.
Optional · Firm up before serving
(Optional, for a firmer texture) Transfer the finished gelato to a chilled container, cover, and freeze until firm. Before serving, let it soften until easily scoopable.
