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:

Warm the milk to 60° and add the ChocoCrema Nocciola, blend for 2+ minutes
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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