1 hour and 40 minutes

whole milk, 1 + 1/4 cup
white sugar, 1/2 cup
100% Italian hazelnut paste, 1/2 cup
egg yolk, 1
unsweetened cocoa powder, 1 tsp
carob flour, 1/2 tsp
chopped hazelnuts, to taste


Preheat the gelato machine before putting the bowl in. In a saucepan add milk, carob flour, sugar, cocoa powder, hazelnut paste and egg yolk. Stir constantly and bring the mixture to a temperature of 85°C.
Turn off the heat and let the mixture cool in the refrigerator for at least one hour.
Pour the mixture into the basket of the gelato machine (for me Il Gelataio ICK5000 De Longhi). Turn it on and let work for about 30 minutes.
Once the desired consistency, place the hazelnut gelato in a container and store in freezer until ready to use.
Before serving sprinkle the hazelnut gelato with chopped hazelnuts.

Thanks to LeCodette