Gianduja Gelato (Gelato di gianduja)
Not familiar with the term gianduja? Gianduja is a chocolate mixture containing about one-third hazelnut paste. There is no real “law” about the proportion, however, and most gianduja recipes will simply call for both chocolate and hazelnut as featured ingredients.
Serves: 8Hands-on: 20 minutesTotal: 12 hours 20 minutesDifficulty: Medium
- 1½ cups toasted hazelnuts, skins removed
- ¾ cup sugar
- 1 cup whole milk
- 2 cups heavy cream
- ¼ tsp. salt
- 4 oz. milk chocolate, chopped
- 4 large egg yolks
- 2 tsp. vanilla extract
- Combine hazelnuts and sugar in blender or food processor, and pulse until well chopped. Add milk, 1 cup of the heavy cream, and salt to a medium saucepan. Add hazelnut mixture, and bring to a boil over medium heat. Remove from heat and steep for 1–2 hours.
- Bring the remaining 1 cup of cream to a simmer in a separate saucepan, then pour over the chopped milk chocolate. Stir to combine until very smooth.
- Place a strainer over a medium saucepan, and pour the hazelnut milk mixture into it. Wring the juices out of the strained hazelnuts into the saucepan. Discard nuts and bring mixture to a simmer.
- In a separate bowl, whisk egg yolks. Once milk mixture is hot, temper the yolks by adding half of the mixture into the eggs, whisking constantly. Return mixture to saucepan, and heat until thickened. Remove from heat, and stir in the vanilla and melted milk chocolate mixture. Stir until smooth.
- Chill 4 hours or overnight.
- Add to ice cream maker and follow manufacturer’s instructions for freezing. Stop the churning as soon as the gelato is just frozen.