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HAZELNUT NOUGAT GELATO
Amount: approx. 350 ml
INGREDIENTS
150 ml milk
75 g hazelnut nougat cream
¼ teaspoon vanilla extract
2 egg yolks
75 g caster sugar
2 tablespoons roasted hazelnuts, finely chopped
PREPARATION
The ice bucket should have been in the freezer for up to 16 hours in an upright posi-
tion. The ice bucket is cooled sufficiently, when you do not hear any gurgle while
shaking it.
Whip egg yolk and sugar until it is creamy.
Place milk, vanilla extract, and hazelnut nougat cream into a medium heavy-based
saucepan. Heat on medium heat until the mixture just starts to simmer. Whip the
cream mixture in small portions into the egg mixture.
Pour the mixture into a clean pot. While stirring continuously using a wooden spoon,
heat on low heat until the mixture has thickened and coats the back of the spoon.
Leave the mixture cool down, then refrigerate to +5 °C.
Install the gearbox in the bread maker. Then protect your hands with gloves and
take the ice bucket out of the freezer. Fix the ice bucket on the gearbox. Push the
stirring paddle onto the drive shaft in the centre of the ice bucket (see: „Using the
Ice Bucket“).
Select program 15 Ice Cream and adjust the stirring time to 30 minutes. Start the
program.
As soon as the stirring paddle is rotating, shortly stir the pre-cooled ice mixture. Then
slowly fill it into the ice bucket. Thereafter close the lid of the bread maker and wait
until the acoustic signal sounds.
Protect your hands with gloves and take the ice bucket out of the bread maker.
Using a plastic spoon, fill the ice cream in an air-tight container and place it in the
freezer until it has the desired consistency. You may store the ice cream for approx.
1 week in the freezer.
Summary of Contents for Design Bread Maker Advanced
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