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    Gelato alla Napoletana


    Source of Recipe


    Internet

    List of Ingredients




    1 c. milk
    3/4 c. sugar
    4 jumbo egg yolks
    1 c. heavy whipping cream
    1/2 c. hazelnuts (filberts)
    1/2 tsp. cocoa

    Mix milk, sugar & egg yolks in 2 qt. saucepan. Cook over medium heat, stirring constantly, just till bubbles appear around edge. Cover & refigerate about 1 1/2 hours or till cool.

    Heat oven to 400 degrees. Bake hazelnuts in ungreased baking pan 5 minutes or till skins begin to crack. Wrap hazelnuts in clean towel, let stand 2 minutes. Rub hazelnuts in towel to remove skins. Chop hazelnuts finely. Return to baking pan. Bake about 8 minutes till golden brown, stirring occasionally, cool.

    Stir whipping cream, hazelnuts & cocoa into milk mixture. Freeze in ice cream maker as directed by manufacturer.

    Recipe
 

 

 

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