Hazelnut Gelato Recipe: Toast the Nuts Yourself, Skip the Machine
Our hazelnut gelato recipe from the Rome class: 120 g of hazelnuts toasted at 180 °C and ground to a paste, milk, cream, sugar, honey, no eggs, no machine.
Gelato: recipes and guides
2 articles about Gelato from our Rome cooking school: recipes, doses and the classes where we teach them.
Articles
Pistachio Gelato Recipe Without a Machine: How We Make It in Rome
The pistachio gelato recipe from our Rome class: milk, cream, 100 g of real pistachios, no eggs, no machine. A stir every 30 minutes for 3 hours.