So I know this isn’t craft related but it’s really tasty so I thought I would share! My husband is a big hazelnut fan and for his birthday I planned on making gelato, unfortunately it never happened… So last weekend we finally got around to it, and while a little time intensive it was well worth it.
- 5 oz hazelnuts (1 cup)
- 2 1/2 cups whole milk
- 1/3 cup heavy cream
- 4 large egg yolks
- 1/4 cup plus 2 tablespoons sugar
Toast hazelnuts and rub off any skins in a kitchen towel, then cool completely. Pulse with 1/4 cup sugar and a pinch of salt in a food processor until finely chopped. Transfer to a 3-quart heavy saucepan and add milk and heavy cream. Bring just to a simmer over moderate heat, stirring occasionally, then remove from heat and let steep, covered, 1 hour.
Pour mixture through a fine-mesh sieve into a bowl, pressing hard on and discarding solids. (We used the oil splash guard we have for our frying pan… don’t ask why it was my husband’s idea… a better idea is cheesecloth. Even if you decide to add chopped hazelnuts later on I would still strain the mixture to remove the grit from the ground nuts)
Beat together egg yolks and sugar with an electric mixer at medium speed until thick and pale, 2 to 3 minutes. Beat in milk mixture and transfer to cleaned saucepan.
Cook custard over moderately low heat, stirring constantly, until an instant-read thermometer registers 175°F (do not let boil).
Immediately pour custard through cleaned sieve into a metal bowl, then set bowl in a larger bowl of ice and cold water and cool, stirring occasionally. Chill custard, covered, until cold.
Freeze in an ice cream maker, then transfer to an airtight container and put in freezer to harden.
We use the ice cream making attachment for our kitchenaid and I will tell you our ice cream always comes out really hard. I’m not sure why and I like it since I prefer my ice cream hard but it makes it hard to scoop!
This only makes about a pint of ice cream, for two of us it was perfect, but if you are serving a larger group you might consider a double batch so you don’t run out.