Sous Vide Hazelnut Gelato
Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.
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
Set the Anova Sous Vide Precision Cooker to 180°F (82.2°C).
In a food processor, pulse the hazelnuts and sugar until finely ground.
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.
Strain the milk mixture through a fine-mesh sieve or cheesecloth set over a large bowl. Discard the solids.
In a blender or food processor, puree the egg yolks, milk mixture, and salt until smooth and frothy, about 30 seconds.
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.
When the timer goes off, remove the bag from the water bath and transfer to an ice bath to cool.
Following the manufacturer's directions, churn the mixture in an ice cream maker until set. Freeze until ready to serve.