Hazelnut gelato

Ingredients for Hazelnut gelato

Instructions for Hazelnut gelato

To prepare the Hazelnut gelato recipe, please follow these instructions:

Egg yolks are whipped with sugar. Sweet milk whipped cream is boiled and added to the egg mass in a thin beam under thorough whipping; The mass is returned to the pan under low heat (or best under water bath) and heated / whipped until it thickens and the foam disappears.

It is cooled in a refrigerator before it is used.

Add 100 g. Hazelnuts to baking paper in an oven (180 degrees for 10-15 minutes), cool, rinse the skins in a dish and after chilling the nuts quite well and add to the base.

tips:
An Italian gelato is a soft creamy case, compact and not airy, with a strong taste and a unique, cool texture - it is not served as cold as it is used to, so it should be served in a non heat / cold-conducting Material (beaker, waffle or bowls that had first been in the freezer).