Mascarpone Hazelnut Gelato, all the creamy richness of the mascarpone with a nice backdrop of hazelnut. A perfect little break from the summer heat coming.
Song of the day: You Make My Dreams Come True – Hall & Oates.
Father’s day is fast approaching here in Canada. Sunday we’ll be celebrating all the fathers out there and their awesomeness and what a way to show our appreciation for them than to make the food they like best.
Father’s day in Italy was in March, specifically March 19th, Saint Joseph’s Day, and on that day I made, here in Canada, and virtually shared with my father in Rome, the zeppole that he likes so much. If I wanted to find something else that he would appreciate more than other dishes, my thoughts would go to gelato. He doesn’t have a sweet tooth, that is reserved for my grandpa, my mother and I, the real sweet lovers in the family. He eats the occasional homemade sweets my mother and I would bake but, in the summer, his ritual is having a gelato in a cone in one of the local gelaterie in Rome, his flavours always hazelnut and coffee. I’ve never seen him choose a different flavour, in all these years.
I am pretty sure he would love this Mascarpone Hazelnut Gelato and my guess is he would make espresso in the afternoon for him and my mother and drop a scoop of it to make an affogato.
My father is not the only one to love a good gelato. Here in Canada both my husband and my father in law are what can be affectionately called “gelato monsters”. In the summer we make sure, in both houses, to have gelato or ice cream stashed in the freezer, to have it on a cone, in a cup, or towering on top of homemade pies. The look of satisfaction on their faces when they’re eating ice cream is priceless.
This Mascarpone Hazelnut Gelato doesn’t have egg yolks, the rich creaminess of the mascarpone is a perfect substitute. Its mild sweetness showcases the nuttiness and crunchiness of the toasted hazelnuts. It has not a smooth texture as the hazelnuts keep their crunchiness. We paired it with a lovely warm out of the oven rhubarb berry cobbler that we shared with some fellow blogger friends on a Saturday night, and from the comments and sounds it seemed truly appreciated.
Mascarpone Hazelnut Gelato is a flavour that you could easily find in any Italian gelateria, among many classic or more adventurous flavours. Together with pizza, and traditional pasta dishes, gelato is a must eat when visiting Italy.
Rome alone counts about a hundred amazing gelaterie, that I miss so much when I’m here. If you happen to be in Rome, these are, in my opinion (and also Loreto’s since he tried them) the crème de la crème of the spots you cannot miss (#nosponsor), in no particular order:
And since Rome’s eating “scene” is always evolving and ever changing, it seems we have a few more to try that we haven’t tried yet: Otaleg, Rivareno, Fata Morgana, Gelateria dei Gracchi. They are quickly becoming a hot spot in Rome and I am hearing big praise about them. In about a month will be there, cannot wait to start the taste test, lol.
For now, we’re enjoying this Mascarpone Hazelnut Gelato and its creaminess with a little crunch.
Happy Father’s Day!
Song of the day: You Make My Dreams Come True – Hall & Oates.Print
- 1 cup hazelnuts, toasted
- 1 cup whole milk
- 1 cup heavy cream
- 3/4 cup sugar
- 12 ounces mascarpone cheese
- 1/2 tsp vanilla extract
- pinch salt
- Preheat the oven to 350° F (180° C). Spread the hazelnuts on a rimmed baking sheet and bake until golden, about 8 minutes, rotating the sheet 180 degrees halfway through the baking time.
- While the hazelnuts are still warm, rub them in a kitchen towel to remove the skin. Let cool completely.
- In a blender, or food processor, combine the hazelnuts (cold), milk, cream, sugar, mascarpone, vanilla, and salt and blend until somewhat smooth. The mixture will still be crunchy.
- Pour into a bowl, cover and refrigerate for at least 2 hours or overnight.
- Pour the cold cream mixture into an ice cream maker and churn only for few minutes, or as soon as it looks like softly whipped cream. Do not overwhip, mascarpone can become grainy if overwhipped.
- Serve the gelato right away, or spoon it into a freezer-safe container, place parchment or waxed paper directly on the surface, cover tightly, and freeze for up to 3 days.
It is best eaten the day it’s made to appreciate the rich creaminess at its best. The longer it sits in the freezer the more icy and crystallized it becomes.
- Serving Size: 6-8 servings
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