Hazelnut & Muscovado Gelato
Preparation : 2 h 
Cooking : 0 min
Total time : 2 h Rest : 0 min
Equipment
Baking tray, a sieve, a pan, a sheet of muslin/ cotton nut milk bag or fine cloth
8 people
180 g hazelnuts
700 g whole milk
125 g of light brown sugar
4 egg yolks (medium)
1 tsp vanilla bean paste
RECIPE STEPS
1
Preheat oven to 160C fan. Place hazelnuts on baking tray and roast for 20mins. With 5 mins remaining, add the milk into a pan on a high heat, bring to a gentle simmer and switch off the heat.
- 180 g hazelnuts
- 700 g whole milk
2
Once roasted, place the warm hazelnuts into the main bowl of your Magimix Food Processor and PULSE until roughly chopped. (Alternatively, wrap hazelnuts in a clean cloth and crush using a rolling pin). Add the warm chopped hazelnuts into the warm milk and infuse for a minimum of 1 hour (longer improves flavour).
- 180 g hazelnuts
- 700 g whole milk
3
Strain the mixture through a sieve, removing the majority of the nuts. Then pass again through a sheet of muslin or fine cloth. Alternatively, if using a nylon or cotton nut milk bag, simply strain once. Nylon absorbs less liquid so if using cotton, you may need to top up with more milk to 600g.
4
Return the 600g of Hazelnut milk to the pan and bring to a rapid simmer, stirring occasionally. Meanwhile mix the egg yolks, sugar and vanilla in a bowl until slightly lighter in colour. Pour the hot liquid onto the egg yolk mixture, mixing continuously. Add this mixture back into the pan and cook on a medium heat, stirring continuously, until the mixture coats the back of a spoon (85C). Cool in a cold-water bath. For best results chill the mixture in a sealed container in the fridge for 4 hours or until it reaches 10C.
- 125 g of light brown sugar
- 4 egg yolks (medium)
- 1 tsp vanilla bean paste
5
Pour the mixture into the Gelato Expert and select the gelato setting. The machine indicator light will flash slowly once the desired consistency is reached.
Stephen Catherall