Hazelnut Ice Cream (Gelato di Nocciole)
Instructions
Place the hazelnuts in a hot oven for 15-20 minutes, retire, remove the light skin that envelops and chop finely.
Bring to a boil and flavour it with milk, vanilla sugar, stir.
Mix the chopped hazelnuts with a few tablespoons of milk, then add the remaining milk, stirring.
Beat the egg yolks with sugar and when they join the frothy mixture of hazelnuts.
Bake in moderate heat stirring.
Withdrawn the cream just mentions boiling.
When is cold move in ice cream maker for approximately 20 minutes.
Ingredients and dosing for 6 persons
- 100 g of hazelnuts
- 170 g of sugar
- 6 egg yolks
- 75 cl of milk
- 1 sachet of vanilla sugar