Gianduja Gelato
Ingredients
The base
-
1
cup
whole milk
-
2
cups
heavy cream
-
¾
cup
sugar
-
¼
tsp
coarse salt
-
5
large
egg yolks
-
1/8
tsp
vanilla extract
The flavoring
-
1½
cups
toasted hazelnuts
-
4
oz
milk chocolate (at least 30% cacao solids), chopped
Instructions
- Remove the skins from the toasted hazelnuts and chop them finely.
- Warm the milk, 1 cup of cream, sugar, and salt in a saucepan, then steep the chopped hazelnuts for 1½ hours.
- Melt the milk chocolate by pouring boiling cream over it and stirring until smooth.
- Strain the hazelnut-infused milk into a saucepan, pressing the nuts to extract liquid, and discard the nuts.
- Rewarm the hazelnut mixture and whisk the egg yolks in a separate bowl. Gradually mix in the warm hazelnut mixture, then return to the saucepan.
- Cook the mixture over medium heat until it thickens, then strain it into the melted chocolate and stir in vanilla.
- Chill the mixture in the refrigerator, then freeze it in an ice cream maker according to the manufacturer's instructions.
- Serve immediately for a soft gelato or freeze for a firmer texture.
Nutrition Facts (estimated)
Servings
1 quart
Calories
250
Total fat
18g
Total carbohydrates
20g
Total protein
4g
Sodium
50mg
Cholesterol
100mg
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