Name: Hazelnut gelato with rich chocolate sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Cuisine: Italian
Ingredients: 175g hazelnuts; 300ml pot double cream; 300ml full-fat milk; 100g light muscovado sugar; 3 egg yolks; 150ml pot double cream; 1 tsp instant coffee; 100g plain chocolate finely chopped; 1 tbsp hazelnut liqueur, such as Frangelico (optional)

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Hazelnut gelato with rich chocolate sauce

Hazelnut gelato with rich chocolate sauce

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Serves 6

More effort

Prep: 10 mins

Cook: 10 mins

Plus freezing

A star rating of 3.5 out of 5.4 ratingsRate

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During the winter months, rich, creamy hazelnut is a particularly good flavour for ice cream

Freezable

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Ingredients

Nutrition

Units:

MetricUS

For the ice cream

175g hazelnuts
300ml pot double cream
300ml full-fat milk
100g light muscovado sugar
3 egg yolks

For the chocolate sauce

150ml pot double cream
1 tsp instant coffee
100g plain chocolate

finely chopped
1 tbsp hazelnut

liqueur, such as Frangelico (optional)

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Nutrition: per serving

kcal780
fat69g
saturates29g
carbs33g
sugars32g
fibre2g
protein10g
salt0.13g

low

Method

step 1

Toast the nuts in a dry pan for 5 mins until golden. Leave to cool. Roughly chop 25g and set aside. Heat the cream, milk and sugar in a pan until nearly boiling. Whisk together the eggs yolks in a small bowl. Pour a little of the hot cream over the eggs and whisk together.
step 2

Pour the egg mix to the pan and gently cook for about 8-10 mins until thick enough to coat the back of a spoon. Set a medium-size bowl over another bowl of iced water. As soon as the custard has thickened, strain into the bowl, then stir through the 150g hazelnuts. Leave to cool a little, then pour the mixture into a blender and whizz until smooth. Freeze according to your ice-cream maker’s instructions. Will freeze for up to 1 month.
step 3

For the sauce, heat the cream with the coffee in a pan until boiling. Take off the heat, stir the chocolate until melted, then stir in the liqueur, if using. Serve scoops of ice cream in bowls with some sauce drizzled on top and the reserved chopped nuts scattered over.

Recipe from Good Food magazine, January 2010

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A star rating of 3.5 out of 5.4 ratings

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