Hazelnut Ice Cream & Lemon Gelato

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t’s been an understated while since I’ve posted a recipe on FITP! This is for many reasons which would be very boring to read about. That said, in the spirit of the original intention of this blog, here are two fantastic ice cream recipes ! Sigh, one is technically a gelato I believe. 

Creamy, indulgent Hazelnut (think ferrero rocher) and light, zesty, creamy lemon gelato.

If you have an ice cream machine (and we aren’t talking anything fancy, just a cold churning bowl!) ice cream making at home is the easiest dessert. I’d highly recommend one if you love ice cream (see below). Alternatively, many recipes suggest you whisk as it’s freezing. I’ve only done this about once and it does leave an ice cream with more crystals but worth trying!

Ice cream machine – My ice cream maker was purchased from Ebay about 12 years ago and has been extremely reliable! You can buy these cheaply these days, you don’t need anything fancier that something like this

Hazelnut Ice cream

  • 500ml double cream
  • 250ml whole milk
  • 125g caster sugar
  • 6 egg yolks
  • 200g roasted hazelnuts (no skins! Roast yourself or buy pre-roasted)
  • 80ml Nutella
  1. Blitz 100g of the roasted hazelnuts in a processor until like fine breadcrumbs. They should start to become a bit oily.
  2. Heat the milk and cream in a saucepan, until just coming to the simmer. Stir in the Nutella until dissolved.
  3. Add the blitzed nuts and stir. Leave to infuse for 1 hour.
  4. Pour the mixture through a sieve and discard the nut pulp.
  5. Heat up the milk/cream mixture again until just below a simmer.
  6. Whisk the sugar and egg yolks until fluffy in a large bowl.
  7. Whilst whisking the eggs in the bowl continuously, pour the warm milk/cream mixture over the them and whisk throughly. You may need someone to pour while you whisk.
  8. Once combined, pour the mixture back into the saucepan and place on a medium/low heat.
  9. Stir the mixture for about 8-10 minutes ensuring it doesn’t catch or get too hot. You are aiming to thicken the custard but you don’t want any egg scrambling!
  10. Once thick enough (the mixture coats the back of a wooden spoon), remove from the heat and leave to cool completely.
  11. Chop the remaining roasted nuts and set aside.
  12. Pour the mixture into the ice cream maker once fully cold and churn until done. Just before you remove the ice cream, add the chopped nuts.
  13. Transfer into a container and freeze fully.

Lemon Gelato

  • 125ml lemon juice (4-5 lemons)
  • 150g caster sugar
  • 250ml whole milk
  • 250ml double cream
  1. Juice the lemons until you have 125ml juice. Whisk in the caster sugar until well combined.
  2. Stir in the double cream and mix well.
  3. Stir in the milk and mix again. (It’s vital you add the cream first and then the milk – I have made this mistake and your whole mixture will curdle if done the other way!).
  4. Churn the mixture in an ice cream machine until ready.
  5. Transfer into a container and freeze fully.