NOCCIOLA GELATO: HAZELNUT GELATO : RECIPES : COOKING ...
Cooking Channel serves up this Nocciola Gelato: Hazelnut Gelato recipe plus many other recipes at CookingChannelTV.com
Provided by Cooking Channel
Categories dessert
Total Time 1 hours 0 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Grind the hazelnuts to a very fine paste (this can be done in a blender or coffee grinder).
- Warm milk until the edge is ringed with tiny bubbles. Turn off heat at once. Put in the hazelnut paste, mix thoroughly, and cover. Allow to cool completely.
- Line a strainer with a double layer of cheesecloth. Set over a bowl and pour the hazelnut milk mixture into the strainer and press as much through as possible. Tie up the ends of the cheesecloth, suspend over the bowl, and allow to drip through. When mixture stops dripping, squeeze gently. In another bowl beat the egg yolks and sugar until pale and foamy. Add the strained milk mixture mixing in a little at a time.
- Pour everything into top of double boiler over medium heat. Stir constantly and cook for 3 to 4 minutes after the water in the bottom has started to bubble. Pour into a bowl. Allow to cool completely then chill. Freeze according to ice cream machine directions.
GELATO ALLA NOCCIOLA – THE NOSEY CHEF
Total Time P
Prep Time P
Cook Time P1D
Yield 800ml
Number Of Ingredients 8
Steps:
- Place the milk and cream in a saucepan over a medium heat. While it’s warming, place the sugar, skimmed milk powder and cornflour in a measuring jug and mix well. When the milk reaches 40ºC, add the dry ingredients and the hazelnut butter. Whisk together and stir continuously until it reaches 85ºC.
- Plunge the saucepan into an ice bath and stir occasionally. You are aiming to drop the temperature to 10ºC within 30 minutes. When the mix is cooled, scrape into in a sealed container and refrigerate for at least 4 hours, preferably overnight.
- Once fully chilled, strain the mix through a fine sieve to remove any solids and blitz with a hand blender. Pour into an ice cream machine and churn until nearly frozen.
Nutrition Facts : Calories , CarbohydrateContent , CholesterolContent , FatContent , FiberContent , ProteinContent , SaturatedFatContent , SodiumContent , SugarContent , TransFatContent , UnsaturatedFatContent
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» GELATO ALLA NOCCIOLA - RICETTA GELATO ALLA NOCCIOLA DI MISYA
Il gelato alla nocciola è uno dei gusti più classici della gelateria italiana. Quelli che si trovano in commercio, però, per quanto artigianali, sono quasi sempre troppo dolci e poco saporiti di nocciola: dato che difficilmente trovo in giro un gelato davvero noccioloso come dico io, ho deciso di provare a farmelo da me :P
Mi credete se vi dico che è uno dei gusti di gelato meglio riusciti degli ultimi anni? No, dico sul serio, ho fatto un gelato davvero ottimo e cremoso e se vi piace questo gusto non potete farvi sfuggire questa ricetta. La qualità delle nocciole che sceglierete di utilizzare farà la differenza quindi scegliete bene ;) Io stamattina vi scrivo da Maratea dove ho prenotato un weekend last minute. Avevo bisogno di staccare la spina per un paio di giorni, così ieri pomeriggio ho messo due cose in una borsa e ci siamo messi in auto, dopo la cena in riva al mare di ieri sera ed un tuffo in un'acqua cristallina di stamattina già mi sento meglio ;) Ora scappo che la cucciola mi aspetta per un altro bagno, un bacio e buon weekend amiche mie :*
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