Hazelnut gelato (Pacojet/Ninja)

In hazelnut gelato, nut paste does much more than provide flavour. It also contributes a significant amount of fat and solids and must therefore be treated as part of the structure of the recipe. This version is balanced specifically for Pacojet and Ninja Creami processing.

The hazelnut paste is dispersed into the dairy base during preparation, together with a small amount of salt that helps make the roasted character of the nuts more pronounced. After pasteurisation, cooling and maturation, the mixture is frozen in the beaker and processed only when required.

The choice of hazelnut paste naturally has a major effect on the final result, as roasting level and aromatic intensity can vary significantly between products. The formulation therefore keeps the dairy base relatively clean so the hazelnut remains the main flavour, while providing enough structure to perform correctly after the deep freezing required by this type of equipment.