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5.0 from 6 votes

Chocolate Hazelnut Gelato

This chocolate hazelnut gelato, known as gianduia in Italian, is chocolate ice cream and hazelnuts. It's a classic Italian gelato and tastes like Nutella.

Prep Time
35 mins
Additional Time
4 hrs
Total Time
7 hrs
Servings: 8 servings
Calories: 582 kcal
Course: Dessert
Cuisine: Italian

Ingredients

  • 3 cups skinned hazelnuts
  • 2 1/4 cups whole milk
  • 1 1/4 cups heavy cream
  • 3/4 cup granulated sugar divided
  • 6 large egg yolks
  • 1 pinch salt
  • 6 tablespoons unsweetened cocoa powder
  • 1 tablespoon Frangelico or other hazelnut liqueur
  • 2 teaspoons store-bought or homemade vanilla extract

Instructions

    Cup of Yum
  1. Heat the oven to 350°F (176°C).
  2. Scatter the hazelnuts on a baking sheet and toast until deep golden brown, 10 to 15 minutes. Tip the hazelnuts onto a plate to cool.
  3. Measure 1 cup hazelnuts, coarsely chop them, and set aside. Finely grind the remaining 2 cups hazelnuts in a food processor. Pour the milk and cream into a saucepan and bring to a simmer over medium heat. Remove the pan from the heat, stir in the finely ground hazelnuts, and let steep for 1 hour.
  4. Strain the nut mixture through a fine-mesh sieve into another saucepan, pressing on the solids before discarding them. Add 1/2 cup sugar and bring to a simmer over medium heat, stirring until the sugar dissolves.


  5. Place the yolks, salt, and remaining 1/4 cup sugar in a medium bowl and whisk until thick and pale yellow. Whisk in the cocoa. Gradually ladle about 1 cup hot milk mixture into the yolk mixture, whisking constantly. Stir the warm yolk mixture into the hot milk in the saucepan. Reduce the heat to low and cook, stirring constantly, until the custard is thick enough to coat the back of the spoon and registers between 175°F (79°C) and 180°F (82°C) on an instant-read thermometer, 3 to 5 minutes.
  6. Strain the custard into a bowl. Add the liqueur and vanilla and set aside to cool, stirring frequently, until room temperature. Cover and refrigerate until completely chilled, about 4 hours. (This will keep in the refrigerator for up to 2 days.)
  7. Churn the custard in an ice cream maker, following the manufacturer’s directions. Just before the gelato has finished churning, add the reserved chopped hazelnuts, letting the paddle stir them in. Transfer the gelato to a container with a lid, cover, and freeze for a couple of hours or until it is just firm. Scoop at will.

Nutrition Information

Serving 0.5cup Calories 582kcal (29%) Carbohydrates 33g (11%) Protein 12g (24%) Fat 47g (72%) Saturated Fat 13g (65%) Monounsaturated Fat 27g Cholesterol 196mg (65%) Sodium 56mg (2%) Fiber 6g (24%) Sugar 25g (50%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 582

% Daily Value*

Serving 0.5cup
Calories 582kcal 29%
Carbohydrates 33g 11%
Protein 12g 24%
Fat 47g 72%
Saturated Fat 13g 65%
Monounsaturated Fat 27g 135%
Cholesterol 196mg 65%
Sodium 56mg 2%
Fiber 6g 24%
Sugar 25g 50%

* Percent Daily Values are based on a 2,000 calorie diet.