This delicate gelato is given a beautiful creaminess
by the ricotta. Serve it in cones or bowls and be generous with the
500 ml (2 cups)milk200 mlpouring creamFinely grated rind of ½ lemonPinch of finely grated nutmeg5egg yolks200 gmcaster sugar500 gmfirm ricottaWafer cones, to serveEspresso praline50 gmhazelnuts150 gmcaster sugar50 mlespresso-strength coffee
Bring milk, cream, lemon rind and nutmeg to a simmer in a saucepan. Meanwhile, whisk yolks and sugar in a bowl until thick and pale (4-5 minutes), then gradually whisk in milk mixture. Return to pan and simmer, stirring continuously, until it thickly coats the back of the spoon (4-5 minutes). Strain into a bowl, then blend in ricotta with a hand-held blender. Chill, then churn in an ice-cream machine and freeze until required. Makes about 1 litre.
For praline, preheat oven to 180°C. Spread hazelnuts on a baking tray and roast until golden (5-7 minutes). Cool briefly, then rub in a tea towel to remove skins and chop coarsely. Stir sugar and coffee in a small saucepan over medium-high heat to dissolve sugar, bring to the boil and cook until dark caramel (4-5 minutes). Remove from heat and stir in hazelnuts. Pour praline onto a lightly oiled baking tray and stand until set. Crush and store in an airtight container until required. Praline will keep for a week.
Serve gelato in wafer cones or bowls and top with espresso praline.