3 Recipes for homemade Gelato

Our founder, Melis Wilkenschildt, has brought something new and exciting through home - home-milked goat milk. 

This has, of course, opened the door to her own ice cream adventure. And just in time for the opening of this years ice cream season. Therefore, we gladly share three easy recipes that you can serve to those you love, or perhaps indulge yourself with a delicious dessert.

Let's take a bite of summer, even when the calendar says otherwise!

  1. Hazelnut Gelato

Our recipe for hazelnut gelato is full of flavor and easy to make. So let's get started!


100 g hazelnuts

4 pasteurized egg yolks

120 g sugar

300 ml whole milk or goat milk

150 ml cream


  1. Roast the hazelnuts: Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit) and roast the hazelnuts for 10-12 minutes or until golden.

  2. Peel the hazelnuts: Place all the roasted hazelnuts in a clean kitchen towel and rub off the skins.

  3. Make egg custard: In a food processor, combine the peeled hazelnuts, sugar, and egg yolks. Process until you get a creamy egg custard. It's okay if there are still some small lumps of hazelnuts; the mixture will be strained later.

  4. Heat the mixture: Pour the egg custard into a saucepan and add the cream and whole milk. Heat the mixture slowly while stirring constantly. Take about fifteen minutes for this step until the mixture reaches a temperature of 82 degrees Celsius (180 degrees Fahrenheit). This is important to ensure proper emulsification.

  5. Blend the mixture: You can now choose to transfer the mixture to a food processor or blender to extract the last flavor from the hazelnuts.

  6. Strain and cool: Place a fine-mesh sieve over a bowl and strain the mixture to remove any lumps. b. Chill the strained mixture for at least 4 hours.

  7. Churn in an ice cream maker: After chilling, churn the prepared mixture in your ice cream maker until it reaches a soft-serve consistency.

  8. Further freeze: Transfer the ice cream to a lunchbox or ice mold and let it freeze for a few hours until it is firm and ready to serve.

  9. Serve and enjoy: Now your homemade hazelnut gelato is ready to be enjoyed. Serve it in bowls or in a cone and let the flavor transport you to gelato heaven.

That's how you make this delicious hazelnut gelato at home. Share it with friends and family, or enjoy it as a tasty summer treat on your own. Flavorful gelato is just a few steps away.

  1. Rhubarb/Strawberry Gelato

This delicate dessert is the perfect way to enjoy the fresh flavors of rhubarb and strawberries. Follow our easy recipe below:


Base mixture:

8 pasteurized egg yolks

100 g sugar

5 dl whole milk or goat milk

2 vanilla pods

Rhubarb-strawberry cream:

500 g a mixture of rhubarb and strawberries

200 g sugar

0.5 dl water


  1. Rhubarb-strawberry cream: Start by bringing rhubarb, strawberries, sugar, and water to a boil in a saucepan. Let the mixture simmer for about 20 minutes until the rhubarb and strawberries are cooked down. When the mixture is ready, press it through a fine-mesh sieve to remove any solid parts.

  2. Base mixture: In another bowl, whisk together the egg yolks with the sugar and scrape the seeds out of the two vanilla pods.

In a separate saucepan, bring the whole milk to a boil with the empty vanilla pods. Remove the pods when the milk has boiled, and pour the milk in a thin stream over the egg mixture, whisking vigorously.

Pour the mixture back into the saucepan and heat it over low heat until it thickens and the foam disappears.

  1. Combine everything: Now pour the thickened base mixture back into a bowl and add the previously prepared rhubarb-strawberry cream.

  2. Chill and freeze: Let the mixture cool in the refrigerator for at least 4 hours so the flavors can develop.

  3. Enjoy your homemade gelato: Churn the cooled mixture in your ice cream maker until it reaches a delicious, creamy consistency. You can use your Haps Lunchboxes in the freezer and use them for storing your ice cream. Here you can also use our Ice Lollys, so everyone can have their own ice pop.

Now you're ready to enjoy your refreshing rhubarb-strawberry gelato. Serve it in a crispy cone or in small bowls, and share the joy of summer with your loved ones. Bon appétit!

  1. Coffee Gelato

When the craving for coffee strikes, our homemade coffee ice cream is the answer to your beans. This recipe combines the sharp flavor of coffee with the silky texture of ice cream. So let's get started creating an unforgettable taste experience.


5 pasteurized egg yolks

300 ml whole milk or goat milk

150 ml cream

130 g sugar

2-3 tbsp instant coffee


  1. Whisk egg yolks and sugar: Begin by whisking egg yolks and sugar together until it becomes a light and airy egg custard.

  2. Add cream, milk, and instant coffee: Gently stir cream, milk, and 2 tbsp instant coffee into the egg custard. If you desire a stronger coffee flavor, you can add more tablespoons of instant coffee.

  3. Heat the mixture: Slowly heat the mixture in a saucepan while constantly stirring until the temperature reaches 82 degrees Celsius (180 degrees Fahrenheit).

  4. Adjust the coffee flavor: Taste the ice cream mixture. If you want a more intense coffee flavor, you can stir in more instant coffee.

  5. Strain and cool: Place a fine-mesh sieve over a container and strain the ice cream mixture to remove any lumps. Place the container in the refrigerator and let the ice cream mixture cool for at least 4 hours.

  6. Churn in an ice cream maker: Once the mixture is cooled, transfer it to your ice cream maker and churn for 30-40 minutes, or until you have a delicious and thick soft-serve consistency.

  7. Further freeze: Transfer your freshly churned coffee ice cream to a lunchbox or ice mold and place it in the freezer for a couple of hours until it sets or until it's time to serve.

  8. Enjoy:

Now your coffee ice cream is ready. Serve it in a bowl, ice lolly, or in a cone, and let the enticing coffee aromas pamper your taste buds.