Gelato alla nocciola

Preheat your oven to 175°C (350°F). Spread the Piedmontese hazelnuts in a single layer on a baking sheet and roast for 10-12 minutes, or until fragrant and lightly golden. Be careful not to burn them.

Transfer the roasted Piedmontese hazelnuts to a clean kitchen towel. Fold the towel over the hazelnuts and rub vigorously to remove as many skins as possible. Discard the skins.

Place the skinned Piedmontese hazelnuts in a food processor. Process until a smooth, oily hazelnut paste (pasta di nocciola) forms. This may take several minutes, scraping down the sides as needed.