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Nocciola Gelato
Piedmontese hazelnut paste, gelato MSNF, intense roasted-nut flavor.
10 min prep · 24h freeze 4 pints easy
100 % hazelnut paste from roasted Piedmont hazelnuts gives a darker, more intense flavor than any commercial mix.
Almost — small tweak
Close to target. A small adjustment will make it noticeably smoother.
⚠️ TWEAK
Fat
8.4%
target 4–9%
Sugar
21.8%
target 16–22%
MSNF
12.8%
target 10–12%
Total solids
45.7%
target 32–40%
PAC328.8 / 240–300
POD (sweetness)
184
target 140–190
Total mass
593 g
target 473 g = pint
Why
- • MSNF 12.8% is above 12% — risk of sandy texture.
- • PAC 328.8 is above 300 — won't hold a scoop.
- • Total solids 45.7% is above 40% — base will be gummy.
Fix it
- → Reduce sugar by 35 g (or swap for allulose).
- → Add 102 g water to lower total solids.
Ingredients
Scale to the number of pints you want — every gram scales with you.
4
pints
- Whole Milk403 g
- Heavy Cream0 g
- Granulated Sugar65 g
- Dextrose22 g
- Skim Milk Powder43 g
- Hazelnut Paste (100%)60 g
Batch mass593 g
Method
- 1.Warm milk and cream, dissolve sugars and milk powder.
- 2.Off heat, whisk in hazelnut paste.
- 3.Cool, pint, freeze 24 h. Spin on Gelato.
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Soft-serve attachment for piping cones.
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