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Hazelnut Ripple Gelato

Ingredients

  • 1kg of Colac Neutral White Base (SGC1006P)
  • 3kg Whole Milk
  • 300g - 400g ChocoCrema; Nocciola (SGC3002)*
  • Caramelised Hazelnuts (SCN234c) creates a crunchy texture to this gelato

Method

With a creamy white gelato base and a fabulous hazelnut and chocolate ripple swirled through, this Hazelnut Ripple Gelato will be an instant crowd-pleaser! Quick and easy to make, the result is a sumptuous and satisfyingly creamy gelato with a deliciously nutty and chocolatey ripple. Add a little extra texture with caramelised nibbed hazelnuts!

How to Make Hazelnut Ripple Gelato:

  1. Heat the milk (70-85°c) 
  2. Add the Colac neutral gelato base and blend for 2+ minutes 
  3. Allow to cool and churn 
  4. As you extract the gelato in layers, swirl the ChocoCrema Nocciola through 

*You can adjust the ripple quantity to your taste 

Enjoyed this recipe? If you prefer a more chocolatey hazelnut ice cream, try our recipe for Milk Chocolate and Hazelnut Gelato.

Approximate costs

£17.16
4 kg batch
£0.43
100g
Please note: All costs are based on current Keylink List prices and up-to-date supermarket prices for non-Keylink products. These are given in good faith. These recipe costs could be lower if you benefit from Keylink discounts.
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Colac Complete Neutral Base Mix (Scoop)

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