Gelato al Gianduia (Chocolate Hazelnut Gelato)
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5.0
3 reviews
Excellent
Gelato al Gianduia (Chocolate Hazelnut Gelato)
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A recipe for Gelato al Gianduia (Chocolate Hazelnut Gelato)! This rich ice cream is infused with toasted hazelnuts and semi-sweet chocolate.
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Ingredients
- 1 1/2 cups (185 grams) hazelnuts
- 2 cups (470 milliliters) whole milk
- 1 cup (240 milliliters) heavy cream
- 4 large egg yolks
- 3/4 cup (150 grams) granulated sugar
- 1/4 teaspoon salt
- 4 ounces (113 grams) semisweet chocolate chopped or chips
- 1 teaspoon vanilla extract
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Instructions
- Preheat oven to 350˚F (180˚C). Arrange the hazelnuts in a single layer on a rimmed baking sheet.
- Bake in the preheated oven until golden brown and fragrant, 10-15 minutes.
- Once cooled slightly, place the hazelnuts in a clean cloth and rub to remove the skins.
- Place the hazelnuts in a food processor. Pulse briefly until finely chopped.
- In a medium saucepan, place the milk and heavy cream over medium heat.
- Once heated through and steaming, but not yet boiling, add the chopped hazelnuts and remove from heat.
- Cover and let rest at room temperature to steep for 1 hour.
- Strain the hazelnut milk through a fine mesh sieve into a medium bowl, pressing the hazelnuts to release as much liquid as possible.
- Discard the solids. Clean the saucepan and place the strained milk and cream back over medium low heat.
- In a medium bowl, whisk together the egg yolks, sugar, and salt.
- While continuing to beat the sugar and eggs, slowly pour in a tablespoon of the heated milk and cream. Once incorporated, slowly stream in and whisk another 1/2 cup (120 milliliters).
- Slowly pour the mixture back into the saucepan over medium-low heat while whisking.
- Cook while continuing to stir until just thickened enough to coat the back of a spoon, 170-180˚F (77-82˚C).
- Remove from heat and add the chocolate. Allow to rest for 30 seconds to 1 minute, then whisk to melt the chocolate into the cream until smooth.
- Whisk in the vanilla extract.
- Transfer the mixture to a bowl, cover, and refrigerate until chilled.
- Pour chilled mixture into ice cream maker and follow manufacturer's directions to create the gelato.
- Serve immediately or transfer to freezer safe container and freeze until desired consistency.
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Overall Rating
5.0
3 reviews
Excellent
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