Caramel Hazelnut Gelato
Recipe type: Dessert
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 1½ quarts
A creamy delicious gelato with the deep flavor of caramel paired with hazelnut.
  • 1½ cups heavy cream
  • 3 cups whole milk
  • 6-8 egg yolks
  • ¾ cup evaporated cane sugar, divided
  • ½ cup hazelnuts, toasted and roughly chopped
  • ¼ tsp. salt
  • 1 tsp. vanilla extract, optional
  1. Place hazelnuts and whole milk in a 2 quart saucepan and heat until very hot, but not boiling. Remove from heat and let steep for at least 30 minutes or up to 2 hours.
  2. Place ½ cup evaporated cane sugar in another larger saucepan. Over medium-high heat, melt the sugar, swirling the pan as necessary until all of the sugar is melted and has turned golden brown. Remove from heat and quickly add the heavy cream. Place back on heat and simmer over medium heat with a fork or whisk to dissolve any hardened bits of caramel. Add the salt and strain the hazelnut milk into the pan. Reserve the nuts. If necessary, heat the liquid again until very hot. (It will probably be just fine if the caramel was very hot when you added the milk.)
  3. In a large bowl, whisk the remaining ¼ cup sugar with the egg yolks until thick and light in color. Drizzle the hot cream/milk mixture into the eggs a little at a time to temper them. Pour the entire mixture back into the larger saucepan. Cook over medium heat, stirring constantly (I use a whisk for this), until the temperature reaches 170 degrees F, or the custard coats the back of a wooden spoon. Remove from heat and immediately pour through a fine mesh sieve into a clean bowl. Add the vanilla extract.
  4. Let the custard cool a bit before covering with plastic wrap and refrigerating. Chill overnight or at least 3 hours. Or if you're in a hurry, you can chill it quickly in the freezer for about 30-45 minutes.
  5. Churn in an ice cream maker according to manufacturer directions. During the last minute or 30 seconds of churning, add the reserved hazelnuts. (They will be soft after absorbing some of the milk as they steeped.) Transfer to a freezer-proof container and freeze until firm enough to scoop.
  6. Yields about 1½ quarts.
Recipe by Cafe Johnsonia at