Vegan Hazelnut Gelato
By Gelato Expert
A reliable vegan go-to base for hazelnut gelato. Designed to be used with water or plant-based milk, it provides sugar, fat, and structure in one ingredient, creating a smooth, well-balanced gelato.
3,810g batch Vegan / Dairy-Free
Ingredients
| Amount | Ingredient |
|---|---|
| 1,050g | EuroStella Vegan Gelato Base |
| 1,250g | Water |
| 1,250g | Almond Milk |
| 260g | Gran Nocciola (Montebianco) |
Method
| Step | Instructions |
|---|---|
| 1 | Add the almond milk and water to the vegan base. |
| 2 | Blend well with an immersion blender until smooth. |
| 3 | Add the hazelnut paste and blend again until the paste is fully incorporated. |
| 4 | For cold process: let the mixture rest for 30 minutes under refrigeration to allow the full hydration of starches & stabilizers. |
| 5 | For hot process: bring the mixture to 65°C (149°F) while mixing to fully hydrate the starches and stabilizers. |
| 6 | When ready, freeze the gelato until -6 or -7 degrees Celsius. Extract and blast freeze 8- 10 minutes (optional) prior to serving. |
