Hazelnut Gelato

by C&RB Staff (editor@clubandresortbusiness.com)
July 2008
 

Prep time:  10 minutes
Processing ice cream:  25 minutes
Makes:  8 servings

3 cups    Hazelnuts, toasted, skin removed, diced
1 1/2 cups    Heavy whipping cream, divided
1 1/4 cups    Brown sugar
1 1/2 cups    Milk, whole
4    Egg yolks, beaten
1 tablespoon    Vanilla
 
Process hazelnuts, 1/2 cup cream and sugar in food processor to shiny, liquid paste.

Bring milk and remaining cream to boil in medium saucepan.  Remove from heat.  Stir in hazelnut paste and egg yolks until blended.  Cool.

Place sieve over deep bowl lined with double layer of cheesecloth.  Pour cooled hazelnut cream mixture into sieve.  Gather cheesecloth and squeeze cream into bowl.  Stir in vanilla.  Reserve mixture in cheesecloth for later use*.

Pour cream into ice-cream maker and follow manufacturer’s directions.  Place in covered container and freeze.  Makes 4 cups.

Nutritional Analysis Per ½ Cup Serving: Calories 350 (51% Calories from Fat), Protein 3g, Carbohydrate 39g, Fiber 0g, Fat 20g, Sat Fat 11g, Cholesterol 175 mg, Sodium 55 mg

*  Freeze reserved chopped hazelnuts in 1/2 cup quantities.  Add to graham cracker crusts or cookies, stir into yogurt, or use in place of breadcrumbs in hamburger or meatloaf.