Bacio-flavored gelato, recipe for a self-cooling or frozen-bowl ice cream maker. Since I bought my new frozen-bowl ice cream maker, I’ve put aside my recipes for gelato without an ice cream maker (even though they are excellent) and focused on more professional recipes. So, to my Hazelnut gelato without an ice cream maker and without eggs I added the Hazelnut gelato with an ice cream maker and did the same with the Pistachio gelato with an ice cream maker, which complemented my Pistachio gelato without an ice cream maker. I have many gelato recipes planned and lots of ideas to develop, and today I want to show you how to make a delicious Bacio-flavored gelato, perhaps to serve in some pretty homemade lactose-free crispy and golden ice cream wafers. Of course, if you don’t have an ice cream maker, you can try the clever version of my Easy Bacio gelato and you’ll see that that version will satisfy you very much too. Ready to go to the kitchen? Follow me, but before you start with the ice cream maker I remind you that if you want to stay updated on all my recipes you can follow my Facebook page (here) and my Instagram profile (here) and that here you will find other Recipes for gelato with an ice cream maker.
Look:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 4 Hours
- Preparation time: 40 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Bacio-flavored gelato ingredients
- 2 1/2 cups whole milk
- 7 fl oz heavy cream (liquid cream)
- 1.6 oz whole milk powder
- 3 1/2 tbsp dextrose
- 1 tsp locust bean gum (carob bean gum)
- 1/2 cup (about 4.6 oz) hazelnut paste
- 2/3 cup (about 4.6 oz) sugar (sucrose (table sugar))
- 1/2 cup (about 1.4 oz) unsweetened cocoa powder
Tools
- Bowl
- Thermometer
- Blender
- Refrigerator
- Ice cream maker
Preparation
Pour milk and cream into a saucepan, stir and bring almost to a boil; you need to reach a temperature of 185°F.
Stir all the powders together and dilute them with part of the hot milk and cream.
Pour everything into the blender jar together with the hazelnut paste (I missed photographing this step) and blend for 5 minutes to cool it quickly (you can use an immersion blender).
Let it cool and place it in the refrigerator for at least 4 hours, although ideally it should be 12 hours.
Let it cool and place it in the refrigerator for at least 4 hours, although ideally it should be 12 hours.
Work the now-cold mixture with a whisk, pour it into the ice cream maker and wait for the machine to reach the right churning/firmness. Starting from a cold base, churning will take less time. To obtain a good gelato it is ideal to use a compressor ice cream maker, because a frozen-bowl one, especially on hotter days, may not keep the correct temperature to produce a good gelato. Frozen-bowl machines also allow only one flavor at a time and the bowls must be stored in the freezer for at least 24 hours before reuse.
Typically the churning time for a cold base is 35–40 minutes; depending on the size of your machine, proceed by dividing the mixture in two and churning one half first, then the other.
If you like, shortly before the end of churning add chopped hazelnut praline and chopped chocolate.If you like, shortly before the end of churning add chopped hazelnut praline and chopped chocolate.
The gelato is ready to be enjoyed.
Storage and tips
Bacio gelato keeps very well in the freezer if sealed in its container. Unfortunately, after many hours in the freezer it will become a bit firm: gelato should ideally be served at 16°F–12°F, while our freezers reach about 0°F to -4°F, so before serving let it acclimate for 10 minutes at room temperature and stir again with a spoon to rework it.
