Best Easy Gelato alla Nocciola Recipe

Pulse the roasted hazelnuts and half the sugar in a food processor until fine, but do not turn into a paste.

In a saucepan, heat milk and cream over medium heat until steaming but not boiling; stir often for even temperature.

In a bowl, whisk egg yolks with remaining sugar and a pinch of salt until pale and thick. Temper the yolks by slowly whisking in a ladle of hot milk mixture.

Combine the egg mixture and milk base in the saucepan, return to low heat, and stir constantly with a spatula until it coats the back of a spoon (about 170–175°F). Do not let it boil.

Remove from heat, add in the hazelnut mixture and vanilla extract. Cover and let infuse at room temperature for 30 minutes, then strain through fine mesh.

Chill the base thoroughly in the refrigerator, then churn in an ice cream maker according to manufacturer’s directions until soft-serve consistency is reached.

Transfer to a container and freeze several hours until firm. Serve slightly softened for best texture.