Yield: Approximately 2.5 kilos
Hazelnut Gelato, also called nocciola, is a signature ice cream flavor and one of the most popular uses for our silky Praline Paste.
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Recipe Courtesy of: Pastry Chef Biagio Settepani
|Basic Ice Cream Base for Plain Ice Cream and Gelato:||Grams|
|Whole Milk||1200 g|
|Powdered Dextrose||480 g|
|Powdered Glucose||360 g|
|Granulated Sugar||2160 g|
|Powdered Skim Milk||300 g|
|For the Finished Hazelnut Gelato (Ice Cream)||Grams|
|Basic Ice Cream Base||1925 g|
|Whole Milk||25 g|
|Granulated Sugar||125 g|
|Heavy Cream||195 g|
|Powdered Skim Milk||25 g|
|American Almond Praline Paste||195 g|
- For the Basic Ice Cream Base: Combine the whole milk, powdered dextrose and glucose, sugar, powdered skim milk and stabilizer in a saucepan. Heat the mixture, stirring constantly to 180°F. Cool down completely.
- For the Hazelnut Gelato: Combine 1925 grams of the Basic Ice Cream Base with the whole milk, sugar, cream, powdered skim milk and American Almond Praline Paste. Quickly chill the ice cream base over an ice bath. Refrigerate the ice cream base overnight.
- Pour into batch freezer and churn.