Notes: There was a recent NY Times article about egg-less "Philadelphia-style" ice creams. This is something I've made before, but I wanted to try their recipe. Unfortunately, it was not successful in my opinion, despite the reviews of my tasters. I found the vanilla to be overwhelming: one vanilla bean plus one tablespoon of extract. Due to the hazelnut paste, the texture was crumbly and not smooth. The best hazelnut gelato I've ever made was this one and this wasn't anything like that.
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