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Hazelnut Gelato




Source of Recipe


Internet


List of Ingredients




Basic Mixture for Milk-based Ices
(use this formula as the basis of the recipes for milk-based ices, adding
flavoring to the mixture before freezing)
2 cups whole milk
3/4 cup heavy shipping cream
3 tbsps. light corn syrup
1/3 cup nonfat dry milk powder
2/3 cup sugar
1/2 tsp. granulated gelatin
Hazelnut chocolate flavoring
5 oz. semisweet chocolate, finely chopped (good quality)
1 cup whole hazelnuts, toasted, skinned and finely ground in food processor


Recipe



Milk-based Ice Cream:
Combine milk, cream and corn syrup in saucepan. Combine dry milk, sugar and gelatin in bown and stir to mix. Add dry ingredients to milk mixture, whisking to prevent lumps. Place saucepan over low heat and bring mixture to a simmer, whisking occasionally.

Hazelnut chocolate flavoring:
Whisk chocolate and hazelnuts in saucepan (see above), remove from heat and cover. Allow to steep for 10 minutes. Pour mixture thru fine mesh strainer. Cool strained mixture and freeze in an ice cream maker. Pack gelato in a cold container, press plastic wrap against surface and cover container with a lid. Store in freezer. Serve on the day it is prepared for best texture.

Makes about 1 1/2 pints.