Burnt Sugar Caramel, Espresso and Toasted Hazelnut Gelato

Burnt sugar caramel, espresso and toasted hazelnut Ice Cream

1 teaspoon gelatin unflavoured

2 tablespoons cold water

3 cups whole milk

3/4 cup skim milk powder

200g white granulated sugar

1 cup cream

2 shots of espresso

1/3 cup chopped toasted hazelnuts

In a saucepan place in the cold water, and sprinkle gelatine over to soften it.

Stir it now over very low heat until dissolved. Turn off the heat. Whisk in the milk.

Place the sugar is a medium-large saucepan and cook over a medium heat until a golden amber colour. (try not to stir it just swirl the pan).

Take off the heat, let set for a few seconds then whisk in the milk mixture in a moderate streamline. It will bubble up quite a bit but just keep whisking until they subside.

Stir in the milk powder and sugar.

Stir in the heavy cream and the espresso. 

Pour into freezer machine, and freeze according to the manufacturers directions. Once frozen, stir in the hazelnuts. Serve when mixture holds firm soft peaks.