Gelato is an ice cream variety native to Italy. Him prepared from milk, cream, sugar and various additives: fruits, nuts, chocolate. Gelato has a lower fat content than usual ice cream, and also contains less air, due to which gains its saturation, dense texture and slower melts. The combination of chocolate and hazelnuts is one of the classic вкусов этого холодного десерта. 
Time: 2 час. 55 minutes Complexity: easy Servings: 6-8 The recipes use measuring containers with a volume of: 1 glass (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 2 tbsp. whole milk
- 1 tbsp. fat cream
- 1/2 tbsp. sugar plus another 1/4 tbsp.
- 4 egg yolks
- 1/2 tsp vanilla extract
- 1/2 tbsp. chocolate nut paste
- 1/2 tbsp. chopped roasted hazelnuts, for decoration
Recipes with similar ingredients: milk, cream, sugar, eggs, vanilla extract, chocolate-nut paste, hazelnuts
Recipe preparation:
- In a saucepan, mix milk, cream and 1/2 tbsp. Sahara. Cook on medium heat until sugar dissolves, about 5 min.
- Beat the eggs in a medium-sized bowl with a mixer. yolks with remaining sugar for about 4 minutes, yolks should thicken and turn pale yellow. Pour 1/2 tbsp. warm milk and cream mixture into the egg mixture and mix. Shift everything back to the stewpan. Cook on very low heat, constantly stirring for about 7-10 minutes, the mass should become so thick so as not to drip from the back of a wooden spoon.
- Place a strainer over a medium-sized bowl and strain through him a warm mixture. Stir in vanilla extract and peanut butter until homogeneity. Cool the mixture thoroughly before placing in an ice cream maker, freeze it following the manufacturer’s instructions. Before transfer gelato to serving utensils, forming balls using a special spoon, and sprinkle with hazelnuts.
