Feeds 8 people
Ingredients
180 g hazelnuts
700 g whole milk
125 g of light brown sugar
4 egg yolks (medium)
1 tsp vanilla bean paste
Method
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.
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).
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.
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.
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