Vegan Hazelnut Gelato
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.
Recipe
Ingredients
Scaled yield: 3,810g
- EuroStella Vegan Gelato Base 27.6% of recipe1,050g
- Water 32.8% of recipe1,250g
- Almond Milk 32.8% of recipe1,250g
- Gran Nocciola (Montebianco) 6.8% of recipe260g
Process
Method
- 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.
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