Nocciola Gelato is a creamy, dense Italian hazelnut gelato made with whole milk, heavy cream, egg yolks and pure roasted hazelnut paste. Prep takes about 20 minutes with a 3-hour chill before churning. Plan on roughly 7 hours total from start to scoop.
The two steps that matter most are tempering the eggs and using pure roasted hazelnut paste rather than a spread. Tempering means adding hot milk to the yolks slowly while whisking so they don’t scramble. The paste is what gives the gelato its clean hazelnut flavor and dense texture without anything else getting in the way.
I found a jar of roasted hazelnut paste at a specialty store and didn’t know what to do with it for weeks. I kept thinking about a nocciola gelato I had in Rome years ago, dense and barely sweet with a real toasted flavor. This is as close as I’ve gotten to that.
Nocciola Gelato (Hazelnut Ice Cream)
6
servings20
minutes6
hours40
minutes7
hoursCreamy, dense Nocciola Gelato (Hazelnut) made with roasted hazelnut paste, whole milk, and egg yolks, ready in just over 4 hours. This traditional Italian dessert is a fantastic weekend project that yields a perfectly smooth, rich frozen treat.
Ingredients
2 cups whole milk
1/2 cup heavy cream
2/3 cup granulated sugar
4 large egg yolks
1/2 cup pure roasted hazelnut paste
1/4 tsp kosher salt
Directions
- 1. Heat the dairy: In a medium saucepan, combine the whole milk and heavy cream over medium heat until it reaches a gentle simmer, then remove from heat.
- 2. Whisk the yolks: In a separate bowl, whisk the egg yolks and sugar vigorously for 2 minutes until pale and slightly thickened.
- 3. Temper the eggs: Slowly pour half a cup of the hot milk mixture into the egg yolks while whisking constantly to prevent the eggs from scrambling.
- 4. Cook the custard: Pour the tempered yolk mixture back into the saucepan and cook over low heat, stirring continuously until the base coats the back of a spoon.
- 5. Add the hazelnut: Remove the saucepan from the heat and whisk in the roasted hazelnut paste and salt until completely smooth.
- 6. Chill and churn: Cool the base completely in the refrigerator for at least 3 hours, then churn in your ice cream maker according to the manufacturer instructions.
FAQ
Do I need an ice cream maker?
Yes. The churning is what creates gelato’s dense and smooth texture. Without a machine, the base will freeze into an icy, grainy block rather than the creamy consistency this recipe is going for.
Where do I find pure roasted hazelnut paste?
Italian specialty grocers usually carry it and it’s easy to order online. Look for 100% hazelnut paste with no added sugar or oil. Avoid anything labeled “hazelnut cream” since those have sweeteners and other ingredients already mixed in.
Can I use Nutella instead of hazelnut paste?
No. Nutella already has sugar, palm oil and cocoa, which changes both the sweetness and texture of the gelato. If pure paste is hard to find, blend roasted skinned hazelnuts in a food processor until completely smooth and use that instead.
How long does the gelato keep in the freezer?
Up to two weeks in an airtight container. Press plastic wrap directly onto the surface before sealing to keep ice crystals from forming on top.
What other gelato flavors pair well with this?
Nocciola goes really well with chocolate. My Gianduia Gelato is a natural match since it combines hazelnut and dark chocolate in one scoop. If you want something lighter alongside it, Stracciatella is a classic pairing.
