A few months ago, I had what can only be described as life-changing hazelnut gelato from a little gelateria in Milan. I was working long hours during a seemingly never-ending work trip and that midnight hazelnut gelato all but kept me sane.
I’ve had hazelnut on my list of ice cream flavors to try at home since then so I thought it about time I got down to it.
The freshly roasted hazelnuts gave the ice cream the same strong nutty flavor that I fell in love with when I took my first bite of gelato. Unlike that first bite back in March however, this batch had so much more to offer my taste buds. Layers of texture and flavor created from the smooth creamy base, the coarse nutty bits of hazelnut and the crunchy sweet chocolate chips came together in each bite.
Basically, I liked the hazelnut gelato I ate in Italy but I LOVED this week’s homemade batch so much more. If I learned anything from 10 Things I Hate About You, it’s the difference between like and love.
- 2 Cups chopped hazelnuts
- 2 Cups heavy cream
- 1 Cup milk
- 5 Large egg yolks
- ¾ Cup sugar
- 1 Teaspoon vanilla extract
- ½ Cup semi-sweet chocolate chips
- Preheat oven to 350 degrees
- Lay hazelnuts flat on a baking sheet and roast in the oven for about 12 minutes, turning them ever so often. They will be done when they become fragrant. Once done, remove from oven and set aside
- In a medium saucepan, bring heavy cream and milk to a simmer
- In the meantime, whisk egg yolks and sugar in a large bowl
- Once milk mixture is simmering, slowly add to egg and sugar mixture, whisking constantly
- Add in vanilla and hazelnuts
- Refrigerate for 8 hours (or overnight) until completely cool
- Once cool, pour ice cream batter into blender (or food processor) and pulse to chop up the hazelnuts
- Pass ice cream batter through a strainer to remove larger remaining hazelnut bits and churn in an ice cream maker according to manufacturer’s instructions
- Add in chocolate chips during last few minutes of churning proces