top of page

AMo the Ice Cream Man & Nocciola Gelato

Anthony and  his Hazelnut ice cream Recipe

"Back in the day, my great uncle owned a shop in the Bronx, called DeAngelis Ice Cream was one of those old-school parlors where they made each batch homemade with eggs, cream, sugar and milk. Well, I never had the chance to meet my uncle or try his ice cream, but when I was twelve, my parents took me to Rome. That's when I had my first encounter with real thing and there was no going back. Unfortunately, ice cream in the States was never as good to me. That's when I had the idea to make my own and why not start with my favorite flavor? Hazelnut. This began a three year adventure of experimenting through countless batches of nuts, yards of cheese cloths, types of milk, pounds of sugar and dozens of eggs. I have finally achieved my hazelnut holy grail and I want to share it with you.


step by step

Roasting the Hazelnuts:


  • Preheat oven to 350° F (180° C). Place wax paper on a oven tray and roast hazelnuts until skins start to come off (5-10 minutes). 

  • Peel each hazelnut, making sure to get off as much skin as possible. 

creating the base:

  • Heat milk and sugar in a medium sized pot over a medium flame. Stir constantly until the sugar is fully dissolved. Set aside. 

  • In a food processor, blend the de-skinned hazelnuts and eggs together until fully pulverized. Slowly pour the warm milk and sugar mixture into the food processor and process until fully homogenous. *Made with Love Tip: Make sure to pour slowly to avoid scrambled eggs. 



ice bath

  • Place a medium sized mixing bowl into an ice bath, in preparation of cooling the custard.



The custard: 

  • Next, pour the mixture into a nut bag/fine cheese cloth over a medium sized pot and squeeze out all of the liquid into the pot. 

  • Heat the pot over a low flame and stir constantly with a wooden spoon, until the liquid turns to custard and easily forms a coating on the back of the spoon.

  • Once the custard forms, immediately remove from heat and pour the mixture into the bowl that is in the ice bath.  *Made with Love Tip: Be careful not to let the mixture heat too quickly or the eggs will scramble.


Adding the cream:

Once the custard cools, stir in the cream and then cover and store in the fridge for a 2-3 hours.  Add the cold mixture to the ice cream maker and enjoy fresh! Or place the ice cream into airtight containers in the freezer to enjoy later. *Made with Love Tip: I have had success storing the ice cream in ziplock bags or using tupperware and placing a layer of saran wrap on top the of ice cream to protect it from any condensation. Before serving, let the ice cream sit for 5-10 minutes to enjoy it at the optimal serving temperature of 5-10° F (-15 to -12° C).

  • 2 cups hazelnuts

  • 2 trays ice for ice bath

  • 6 eggs

  • 3 cups whole milk

  • 1 cup sugar

  • 1 cup cream

  • ice cream maker

  • medium sized pot

  • medium sized mixing bowl

  • food processor

  • wax paper

  • oven tray

  • large tupperware or a recycled quart-sized yogurt container

bottom of page