Paleo Italian Gelato

Allergens

Nuts, Dairy (Eggs)

Ingredients

• 1 cup raw hazelnuts
• 2 cups full
• fat coconut milk
• 2 egg yolks
• 3 tbsp honey
• 1 tsp vanilla extract
• Zest of 1 lemon, Meyer lemon, or orange
• Pinch of sea salt

Instructions

1. Preheat oven to 350°F (180°C). Spread hazelnuts on a baking sheet and toast for 7 10 minutes, until fragrant and golden brown. Let cool, then transfer to a clean kitchen towel and rub off the skins.
2. In a saucepan over medium heat, combine coconut milk, honey, citrus zest, and vanilla extract. Stir until honey is dissolved and bring just to a simmer. Remove from heat and let cool slightly.
3. Whisk egg yolks in a bowl. Slowly pour half of the warm coconut mixture into the yolks, whisking constantly to avoid curdling. Return this mixture to the saucepan with the remaining coconut milk and stir continuously over low heat until it thickens enough to coat the back of a spoon, about 5 7 minutes.
4. Remove from heat and strain through a fine mesh sieve into a clean bowl. Add toasted hazelnuts and sea salt, and blend until smooth using an immersion blender or high speed blender. Refrigerate the mixture for at least 4 hours or overnight.
5. Churn in an ice cream maker according to the manufacturer's instructions. Once done, transfer gelato to a freezer safe container and freeze until firm, about 4 hours or overnight.

Chef’s Insight

The secret to a smooth gelato is blending the mixture until completely silky.

Notes

This recipe is gluten-free and dairy-free. Use full-fat coconut milk for the creamiest texture.