Sous Vide Hazelnut Gelato

(4)

Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)

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Recipe Temp 180 F / 82.2 C
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Make this sous vide hazelnut gelato to cool off on a hot summer day. Doesn't it just look divine?

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 1

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

    • Step 2

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

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180 F / 82.2 C Recipe Temp
Recipe Time
Prep Time