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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- 100g hazelnuts, toasted and skinned
- 6 tbsp full fat milk
- 700ml full fat milk
- 240ml double cream
- 6 large egg yolks
- 225g caster sugar
- 1/2 tsp salt
- 3 tbsp nutella
- Put the the hazelnuts in a food processor, and process until coarsely chopped. With the processor still going, gradually add the 6 tbsp of milk and continue to process until you have a creamy paste. Add a little extra milk if needed. Transfer the paste to a bowl and set aside
- Heat the 700ml milk and cream in a saucepan over a medium heat until hot, but do not bring to the boil. Take off the heat and set aside.
- Add the egg yolks, sugar and salt to a bowl and whisk until thick and combined. Slowly add about 50ml of the hot milk mixture, whisking constantly. Whisk in another 50ml of the hot milk.
- Slowly whisk the egg mixture in to the rest of the milk mixture.
- Stir in the hazelnut paste and return to a medium heat.
- Cook for 20-25 minutes, stirring constantly, until you have a custard.
- Strain the custard through a fine mesh sieve into a bowl. Place a layer of plastic wrap directly on top of the custard to stop a skin forming.
- Chill in the fridge for at least 4 hours, until cold.
- Freeze the ice cream in your ice cream machine for about 45 minutes or according to your ice cream maker's instructions.
- Once thickened, spoon the gelato into your chosen container and swirl through the nutella, cover and freeze for 4 hours or until firm.
- Remove gelato from the freezer at least 15 minutes before serving
- You can toast and skin the hazelnuts yourself by putting them on a baking sheet in a 180C/350F oven for about 10 minutes, until the skins start to crack. Then rub the skins off.
- To make the Nutella easier to swirl, warm it up first by either microwaving for 10 second intervals until smooth and runny. Or place the whole jar in a bowl of hot water for 5 minutes.
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I could’ve used this on my apple pie! Yummmmm!!!
Mmm it would be great on apple pie! Thanks Sarah 😀
It’s never too cold for ice cream, Michelle! I had some ice cream yesterday 🙂 in Winter I also often eat ice cream, just because I want to. And then I get cold so I make myself a nice cup of tea :p
Your ice cream looks so so delicious!
And there’s nothing as comforting as being warmed up by a nice hot drink, so ice cream in winter has lots of good uses 😀 Thank you Sarah x
Hi Michelle, remember it’s always hot somewhere in the world, I am currently in the caribbean and it’s hot hot hot so gelato recipes are perfect even if only to drool over – wonderful pics thanks Poli
It’s always ice cream time somewhere! Thank you Poli x
We eat ice cream year around. This looks amazing!
Thank you!
This looks good…delicious! What a great idea for a gelato…thanks for sharing!
Thank you! x
I love Gelato! A little more than Ice Cream 🙂 My favourite Gelato I always get is the Hazelnut one or the Ferrero Rocher one! I can’t wait to try this! It is NEVER too cold for Ice Cream! I even have it when I have a cold 🙂
Yum I love ferrero rocher anything, but especially gelato!
Other than hazelnut, my favourites are pistachio and amaretto! There’s a gelato place in London called scooped and they do a flavour called Amareno which is black cherry and meringue, soooo good!
I do hope you give this a go, it’s really yummy! and I’m glad you share my feelings that it’s never too cold for ice cream, and I bet it helps cure a cold too!
Hazlenut gelato is one of my favourites too 🙂 and I prefer gelato to ice cream. This looks delicious, its definitely one I’m going to try! 🙂
Thank you Hannah. I hope you you like it 😀
My goodness… that looks fantastic!!
Thank you!!
This just makes my heart sing. Two of my favorite things- hazelnuts (filberts here in Oregon) and gelato! I’m drooling over here. And psh- gelato is an every season dessert! I could eat it in the snow! 😉
I’m glad your a winter gelato eater too! I would hate to think anybody would deny themselves something so yummy just because of the weather!! x
Thank you so much for attending week 11 of #PureBlogLove and linking your fantastic blog post. Well I am definitely thinking “Michelle! Thanks for posting a gelato recipe!” Just coming into summer here in New Zealand so this is fantastic. I have been wanting to try my hand at making a gelato 🙂 I can’t wait to see what you have in store for our party next week Thursday 8 PM EST- Sundays at midnight. Your post has been added to the #PureBlogLove Pinterest board for all to see 🙂 Have a great day!
Nicole
I knew it would come in handy for somebody who was in the southern hemisphere and getting ready for summer haha! I still maintain ice cream and gelato should be enjoyed all year round though! I hope you like it Nicole, thanks 🙂
…..and I just realized I’ve never had gelato. Huh. I should fix that. This certainly looks yummy, and I eat ice cream year-round so why not?
Ooh you definitely need to fix that, gelato is even better than ice cream!! x
Three things:
1. Love everything hazelnut. It doesn’t get the appreciation here (US) that it deserves
2. Love your blog name! My 2-yr-old granddaughter is obsessed with giraffes
3. Love gelato (I blogged recipes for margarita and rum & raisins one)
Thanks for sharing!
Hugs
There is definitely not enough love for hazelnut in the US, or gelato for that matter (in my experience anyway). I live in the UK but spend a lot of time out in the US, in Atlanta and there is one gelato place, and the rare times they do hazelnut it disappears immediately, you gotta be lucky to get it! I imagine there’s more gelato up New England way where there’s more people with Italian heritage though!
Thank you for the compliment on my blog name, I’m a little bit obsessed with giraffes too!
I’m definitely going to go check out your gelato recipes, margaritas are my favourite cocktail so that’s definitely going on my list to make!! x
Thank you 😀
You are right Michelle . There’s no such thing as a wrong time for ice cream. This looks like one delicious scoop. Hazelnut !!! Yummy!!!
I’m glad you agree!! Thank you 😀 x
You are right Michelle . There’s no such thing as a wrong time for ice cream. This looks like one delicious scoop. Hazelnut !!! Yummy!!!
You are right Michelle . There’s no such thing as a wrong time for ice cream. This looks like one delicious scoop. Hazelnut !!! Yummy!!!
I’m thinking Ben and Jerry will want this recipe!!!!
No that’s a compliment haha! Thank you!
Growing up in the Midwest I can verify it is NEVER too cold for ice cream! This gelato looks and sounds fabulous.
Haha now that’s a good seal of approval for ice cream in winter! Thank you!
Oh, Michelle… This looks divine. Love the pictures as well! And who could resist gelato in November? There’s no time of year where you shouldn’t eat ice cream. I’m totally with you. 🙂
Thank you Tina! And I’m so glad you feel the same!
I love anything hazelnut so might have to give this a try! Yum!
Have a wonderful week and please feel free to stop by and say g’day if you have a a minute to spare.
Best wishes,
Natasha in Oz
Thank you Natasha! I guess it’s summer over in Oz, so even more reason to have ice cream!
Thanks for stopping by, I’ll be sure to pop over soon to say hello 🙂
xx
It’s never to cold. lol I just wrap myself in a blanket. Thanks for the recipe. Thank you for sharing and linking up to Scraptastic Saturdays. This post has been shared via Facebook, Twitter and Pinterest. Have a wonderful week.
A nice cosy blanket and ice cream, perfect! Thank you Andrea. Have a great week!
It is NEVER too cold for ice cream! Love that you used hazelnut – it makes it perfect for the holiday season. Thanks for linking up at Show Me Saturday!
Thank you Ginger, and I’m glad you agree! x
It’s never too cold for Ice cream, I agree. I plan on making a batch for Christmas. I love the sound of this gelato, I love hazelnut. This has been featured as the most viewed link over at Sweet and Savoury Sundays. Stop by, grab a button and link up with us again this week. Have a great weekend!
I’m glad you agree, I need to make up a christmassy batch too! Aw thank you, have a great weekend 🙂
Hi, whats the wraping? What kind of paper/film do you use? And what is’t for?
Thanks, great recipe.
Hi Jairo! It’s just parchment paper, I used it for 2 reasons – 1 because I think it looks pretty and 2 to protect the tin I froze it in because it’s got a non stick coating, didn’t want to scratch it with my scoop! So it’s not required at all!
Thanks so much