Gianduia Gelato
A luxurious Italian-style gelato that combines rich hazelnuts with dark chocolate for a creamy, nutty frozen dessert. This classic Piedmontese treat features toasted hazelnuts and bittersweet chocolate blended into a silky milk base.
Ingredients
- •2 cups hazelnuts
- •¾ cup sugar
- •⅛ teaspoon salt
- •4½ cups whole milk
- •3 tablespoons cornstarch
- •4 ounces bittersweet chocolate
- •Equipment: an ice cream maker
Cooking Instructions
- 1.
Pulse hazelnuts with sugar and salt in a food processor until finely ground. Transfer to a heavy medium saucepan with milk and bring just to a boil, stirring occasionally. Remove from heat and let steep, covered, 20 minutes.
25 min
- 2.
Strain mixture through a fine-mesh sieve into a bowl, then return to cleaned saucepan.
5 min
- 3.
Put 1/4 cup milk mixture in a small bowl and whisk in cornstarch. Return to saucepan, then boil over medium heat 2 minutes, whisking often (mixture will be thick). Remove from heat and add chocolate, stirring until melted and incorporated. Chill, stirring occasionally, until very cold, 3 to 6 hours.
240 min
- 4.
Freeze mixture in ice cream maker. Transfer to an airtight container and put in freezer to firm up.
40 min
