Try this Hazelnut and Nutmeg Gelato recipe, or contribute your own.
Suggest a better description1. Preheat the oven to 350 degrees F. Spread the hazelnuts on a baking sheet and toast in the oven until lightly browned, about 8 minutes. Cool and coarsely chop.
2. In a medium saucepan, combine the hazelnuts, milk, cream, sugar, nutmeg, and salt and place over medium heat. Allow the mixture to reach a bare simmer, remove from the heat, cover, and let steep 1 hour. Strain the mixture through a fine-mesh sieve and discard the solids.
3. Place the yolks in a large bowl and whisk until smooth. Pour in the strained milk mixture and whisk to combine. Return the mixture to the saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon and registers between 170 degrees F and 175 degrees F on an instant-read or candy thermometer, about 10 minutes.
4. Immediately strain the custard into a bowl. Set the bowl in a larger bowl of ice water and stir until cool. Refrigerate the custard until very cold, about 2 hours.
5. Freeze the custard in an ice cream maker according to the manufacturer's instructions. When just about frozen, add the Nutella, a spoonful at a time, churning after each addition to create flecks in the gelato. Transfer the gelato to an airtight container and freeze until firm, about 2 hours. Best if eaten within 3 days.
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Serving Size: 1 Serving (666g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 2358 | ||
Calories from Fat: 1941 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 215.6g | 288 % | |
Saturated Fat 43.9g | 219 % | |
Monounsaturated Fat 133.5g | ||
Polyunsanturated Fat 24.7g | ||
Cholesterol 1174mg | 361 % | |
Sodium 433.9mg | 15 % | |
Potassium 2292.1mg | 60 % | |
Total Carbohydrate 60.6g | 18 % | |
Dietary Fiber 25.6g | 102 % | |
Sugars, other 35g | ||
Protein 73.8g | 105 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2358
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