There is only one way to say goodbye to summer: gelato!
To do it in style, we made three different versions, one for each week till Autumn start. We're holding onto you Summer, not letting you go just yet.
Ingredients for a big batch (we made it once, then divided in three parts and added the extra ingredients).
500ml Double Cream
Heat up the double cream and milk, until it starts to boil on the edges. Use medium heat, stir occasionally.
Meanwhile, whisk sugar and egg yolks till light and fluffy. Remove the pot from the heat.
Gently and slowly add the milk-cream mixture to the egg, being careful to whisk constantly to avoid scrambling the eggs. This is the trickiest part as it is important not to overheat the eggs.
In a food processor, blend the organic toasted hazelnuts to a paste. You can add Rum to make it a little more interesting. Stop a few times as you don't want to overheat the hazelnuts.
Put the paste into the creamy mix and back on a low-medium heat. Stir to dissolve the paste, then leave on the heat for about 10 minutes. Be careful not to heat the mix too much otherwise the eggs will scramble. Remove from the stove and let cool down for a couple of hours.
We strained the mix to make the ice cream nice and smooth, but if you do like the crunchiness of the hazelnuts, then leave it be.
Refrigerate ideally overnight, if not at least 4 hours, then in the ice cream machine for about 25 minutes. Tadaaa!
Decorate with some more toasted hazelnuts on top.