Sous Vide Hazelnut Gelato

Ingredients for 6

• 1 cup hazelnuts, toasted and skins removed

• 1/2 cup granulated sugar

• 1 cup whole milk

• 3/4 cup heavy cream

• 1 teaspoon vanilla bean paste or 1 whole vanilla bean, split lengthwise

• 5 large egg yolks

• Pinch kosher salt

Directions

• 

  Step 1

  Set the Anova Sous Vide Precision Cooker to 180°F (82.2°C).

• Step 2

  In a food processor, pulse the hazelnuts and sugar until finely ground.

• Step 3

  In a medium saucepan, combine the milk, cream, vanilla paste, and hazelnut mixture. Bring to a simmer over medium-high heat. Remove from the heat, cover, and let steep for 1 hour.

• Step 4

  Strain the milk mixture through a fine-mesh sieve or cheesecloth set over a large bowl. Discard the solids.

• Step 5

  In a blender or food processor, puree the egg yolks, milk mixture, and salt until smooth and frothy, about 30 seconds.

• Step 6

  Transfer mixture to a large zipper lock bag and seal using the water immersion technique. Place in the water bath and set the timer for 1 hour. Agitate the bag several times throughout the cooking process to prevent clumps from forming.

• Finishing Steps

• Step 0

  When the timer goes off, remove the bag from the water bath and transfer to an ice bath to cool.

• Step 1

  Following the manufacturer's directions, churn the mixture in an ice cream maker until set. Freeze until ready to serve.

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