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Triple Hazelnut Gelato

Ingredients

  • 1750g ChocoCrema; Nocciola (SGC3002)
  • 2.5L Semi Skimmed Milk (pasteurised)
  • Caramelised nibbed hazelnuts (SCN234C)

Method

Callebaut's range of chocolate gelato products is not only decadent and delectable, it's also versatile. This recipe uses ChocoCrema as a base for the gelato, rather than a base mix, producing a hazelnut ice cream that is not only creamy and moreish, but intensely nutty. Ripple through with even more crema and caramelised nuts for a seriously delicious Triple Hazelnut Gelato.

How to Make Triple Hazelnut Gelato:

  1. Warm the milk to 60° and add the ChocoCrema Nocciola, blend for 2+ minutes 
  2. Churn in your batch freezer then extract and ripple with some more Nocciola and decorate with caramelised hazelnuts 

Enjoyed this recipe? For an even more chocolatey version, try our Hazelnut Gelato recipe, or for a white hazelnut ripple ice cream, try our Hazelnut Ripple Gelato.

Approximate costs

£21.71
4.250kg batch
£0.52
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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Callebaut

Caramelised Nibbed Hazelnuts

Tub; Hazels 37% Sugar 63% Fat 22.3%

SCN234C

(Callebaut Code: NAN-CR-HA3714-U11)   Caramelised and medium roasted hazelnut pieces. Ideal for rolling truffles i...

In-stock: 59

£18.60 1kg bag
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Cremas

ChocoCrema Nocciola

12% Hazelnuts

SGC3002

Developed especially for artisans and chefs, this nut crema stands out with the taste of freshly roasted hazelnuts and a...

In-stock: 20

£32.32 3kg bucket
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