AMo the Ice Cream Man & Nocciola Gelato

Anthony and his Hazelnut ice cream Recipe

After experimenting with countless batches of nuts, yards of cheese cloths, types of milk, pounds of sugar and dozens of eggs, Anthony finally achieved his hazelnut holy grail at 3 am in Chicago.

When you mention the words "ice cream" around Anthony, his eyes light up and you can immediately feel and sense this vibrant enthusiasm that he exudes. If you make the mistake (or some would say blessing) of asking Anthony what his favorite flavor is, you will come away with a full blown lesson on the molecular science behind ice cream. He is incapable of not sharing this love of ice cream and gelato with others.

Roasting the Hazelnuts:

 

Preheat oven to 350° F (180° C). Place parchment 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. Heat until the liquid turns to custard and easily forms a coating on the back of the spoon. Once the custard forms, remove from heat immediately 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° F or -15° C.

  • 2 cups hazelnuts

  • 2 trays ice for ice bath

  • 6 eggs

  • 3 cups whole milk

  • 1 cup sugar

  • 1 cup cream

ingredients

step by step

  • ice cream maker

  • medium sized pot

  • medium sized mixing bowl

  • food processor

  • parchment paper

  • nut bag or cheese cloth

supplies