Hazelnut–Vanilla Gelato

Cornelius Gallagher

Bohlsen Restaurant Group, Islip, NY

White chocolate and Nutella add extra richness to this decadent frozen treat.


  • 1 1/3 cup whole hazelnuts
  • 1/2 cup plus 1/2 tablespoon sugar, divided
  • 1/2 tablespoon Nutella
  • 1 cup heavy cream

  • 1 cup milk

  • 3/4 vanilla bean, split and scraped
  • 12 egg yolks
  • Generous 1/4 cup chopped white chocolate


Preheat the oven to 350ºF. Place the hazelnuts in a baking dish and roast until fragrant, about 10 minutes. Remove from the oven and rub with a dry cloth to remove the skins. Place the warm nuts in a food processor with 1/4 cup of the sugar and the Nutella. Grind into a smooth paste and set aside.

Place the cream, milk, and vanilla bean in a medium sauce pot and bring to a boil. Meanwhile, whisk together the egg yolks and remaining sugar. Slowly pour the milk and cream mixture into the egg yolks, whisking constantly. Return the mixture to the pot. Cook over low heat, stirring constantly until the mixture coats the back of a wooden spoon. (Do not bring to a boil.) Remove from heat and mix in the white chocolate and reserved nut paste. Stir well until the chocolate has melted and incorporated. Strain the mixture through a fine-meshed sieve. Chill for at least 2 hours and up to overnight.

Process in an ice cream maker according to manufacturer’s instructions.


1 quart