Hazelnut gelato
Gianduia’s plain cousin: milk gelato with pure roasted hazelnut paste. Like pistachio, the paste brings fat and solids, so the cream comes down.
Ingredients
For 1 kg of mix. Open it in the calculator to make any batch size.
| Whole milk 3.5% | 599 g |
|---|---|
| Cream 35% | 66 g |
| Skim milk powder | 38 g |
| Sucrose (table sugar) | 138 g |
| Dextrose | 36 g |
| Stabilizer blend | 3 g |
| Water | 21 g |
| Hazelnut paste (pure) | 100 g |
Balanced for gelato
- Fat
- 10.6%
- Sweeteners
- 17.8%
- MSNF
- 9.4%
- Total solids
- 41.4%
- Scoops best at
- −12 °C
Every number is inside the gelato template’s range. What they mean: how to balance a recipe.
Method
- Weigh every ingredient. Mix the dry ones (sugar, dextrose, milk powder, stabilizer) so the stabilizer doesn’t clump.
- Warm the milk and cream to about 40 °C and whisk in the dry mix.
- Heat to 85 °C, stirring, to dissolve everything and pasteurise the mix. Blend the hazelnut paste into the hot mix.
- Cool quickly in an ice bath, then chill in the fridge for 4 to 12 hours.
- Blend for a minute, then churn in your ice cream machine.
- Freeze until firm. Serve at about −12 °C: from a home freezer (−18 °C), let it rest 10 to 15 minutes first.
Make it your own
Open it in the calculator to change any amount, swap ingredients for the ones you have, or make it sweeter or softer: Scoopable rebalances the rest so it stays in range.