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Hazelnut Gelato
Makes 1 quart.

 

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Ice Cream and Frozen Dessert Recipes from AlansKitchen.comIngredients

  • 1 - cup toasted hazelnuts, as many skins removed as possible*
  • 2 - cup half & half
  • 2 - eggs
  • 2 - egg yolks
  • 2/3 - cup dark corn syrup
  • 2 - Tablespoon Frangelico, or brandy
  • 1 - Tablespoon vanilla extract
  • dash salt

Directions

  1. In a food processor or blender, process nuts until very fines. 
  2. In a small saucepan, heat half & half until bubbles form around the edge and mixture is quite warm. 
  3. In a small bowl, beat eggs and egg yolks together. Carefully add about 1/2 cup hot cream mixture, a spoonful at a time, into eggs to gradually warm them. 
  4. Return eggs to cream in saucepan and continue cooking over low heat, stirring constantly until mixture forms custard and reaches 160� F. on a candy thermometer.
  5. Remove saucepan from heat and place in another bowl of cold or ice water to cool mixture to lukewarm.
  6. Pour through a strainer into a blender or food processor. 
  7. Add corn syrup, Frangelico, vanilla, and salt. 
  8. Process until smooth. 
  9. Cover and refrigerate until ready to freeze. 

Freeze according to manufacturer's directions. 


 
 
 
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