Stunning Hazelnut Gelato [Deluxe]¶

From the transcript of Stunning Hazelnut Gelato in the Ninja Creami - ULTRA smooth.

Composition of the base

Looking for a super smooth hazelnut flavor without any of the grit? This recipe skips home-ground nuts in the base and uses a high-quality hazelnut extract instead to keep things silky. The flavor is taken to the next level with a homemade hazelnut praline swirl. One thing to watch out for: your praline might "split" (the fat separates from the solids) while blending. Don't worry! You can easily fix this by adding a tiny bit of warm water mixed with lecithin to bring it back together into a smooth paste.

Ingredients¶

Gelato Base

• 567g (≈2.4 cups) Cream 18% / Half and Half
• 46g (≈0.5 cups) Skim Milk Powder
• 124g (≈0.6 cups) White Sugar
• 4g (≈1.3 tsp) Guar Gum (Optional stabilizer)
• 3g (≈0.6 tsp) Soy Lecithin
• 5g (≈1 tsp) Hazelnut Extract (LorAnn recommended)

Subtotal Weight: 749g

Hazelnut Praline (Mix-in)

• 100g (≈0.7 cups) Hazelnuts, roasted
• 100g (≈0.5 cups) White Sugar

Subtotal Weight: 200g

Directions¶

1. Base Prep: In a large bowl, whisk the cream, skim milk powder, sugar, guar gum, and lecithin until the mixture is smooth and lumpy bits are gone.
2. Flavor: Stir in the hazelnut extract.
3. Aging: Pour the mix into a Ninja Creami Deluxe tub and freeze for 24 hours until rock solid.
4. Praline Swirl: Melt 100g of sugar in a pan until it turns into a dark golden caramel. Pour it over the roasted hazelnuts and let it cool completely at room temperature. Once hard, blend it into a semi-smooth paste (this takes ≈5 minutes).
5. Churning: Process the frozen tub on the "Gelato" setting.
6. Hardening: Fold in the praline as a mix-in. If the gelato feels too soft, pop it back in the freezer for about an hour to firm up.

Nutrition Facts¶

Calculations based on the Australian Food Composition Database (AFCD).