Luscious Amaretto-Infused Fior di Latte Gelato with Hazelnut Crumble

Allergens

Dairy, Eggs, Nuts

Ingredients

• (continued):
• 1.5 quarts ice cream container or resealable plastic bag for freezing

Instructions

1. In a medium saucepan, combine milk, heavy cream, and a pinch of salt over medium heat. Stir occasionally until the mixture begins to steam but not boil. Remove from heat and set aside.
2. In a separate bowl, whisk together egg yolks, sugar, cornstarch, Amaretto liqueur, and vanilla extract until smooth.
3. Slowly temper the egg mixture into the warm milk mixture by gradually adding small amounts of the hot liquid to the egg mixture while continuously stirring.
4. Return the combined mixtures to the saucepan and cook over medium low heat, stirring constantly, until the mixture thickens and coats the back of a spoon (about 5 minutes). Remove from heat and strain through a fine mesh sieve into a large bowl.
5. Place the bowl in an ice bath to cool the custard quickly, then cover with plastic wrap, pressing directly onto the surface to prevent a skin from forming. Refrigerate for at least 4 hours or overnight.
6. Meanwhile, preheat oven to 350°F (175°C). Combine hazelnuts, melted butter, and sugar in a bowl until well mixed. Spread the mixture onto a parchment lined baking sheet and bake for 8 10 minutes or until golden brown, stirring occasionally. Allow to cool completely, then break into small chunks.
7. Churn the chilled custard in an ice cream maker according to manufacturer's instructions. In the last minute of churning, add the hazelnut crumble pieces.
8. Transfer the gelato to a
9. 5 quart container or resealable plastic bag and freeze until firm, at least 4 hours or overnight.

Chef’s Insight

The velvety texture of this gelato is achieved by using a combination of egg yolks and cornstarch.

Notes

For best results, use high-quality Amaretto liqueur and fresh hazelnuts.