Italian Ice Cream and Sorbets Recipes - Hazelnut Delight (Delizia Nocciola) Recipe

Ingredients

• 100 g/4 oz/1 cup hazelnuts

• 30 ml/2 tbsp cold water

• 15 g/1 sachet gelatin

• 300 ml/1 1/4 cups milk

• 4 egg yolks

• 100 g/4 oz/1/2 cup caster (superfine) sugar

• 30 ml/2 tbsp coffee granules or powder

• 300 ml/1 1/4 cups double (heavy) cream

---

Method:

1. Coarsely crush the hazelnuts in a bowl with the end of a rolling pin or in a blender or food processor.

2. Heat the water and sprinkle over the gelatin. Set aside. Place the nuts and milk in a saucepan and heat until simmering. Remove the pan from the heat.

3. Whisk the egg yolks and sugar together until pale and pour the hot milk and nut mixture on to the egg yolks, stirring all the time.

4. Return the mixture to the pan and replace over a very gentle heat. Cook, stirring constantly, for 2-3 minutes until the mixture thickens. Do not allow to boil.

5. Remove from the heat and stir in the gelatin. Add the coffee granules, stir to mix, then pour into a mixing bowl. Leave until cold.

6. Whip the cream until thick and stir into the cold hazelnut and coffee mixture. Pour into a soufflé dish or mould (mold) and freeze until firm.