Gianduja Gelato (Chocolate Hazelnut)
1 C. skinned hazelnuts (4 1/2 oz.)
1 T. granulated sugar
2 C. whole milk
1 C. heavy whipping cream
5 oz. bittersweet chocolate, chopped
4 egg yolks
3/4 C. granulated sugar
1 T. Frangelico liqueur
Preheat oven to 350 degrees.
Place hazelnuts in a roasting pan and toast nuts 5 to 7 minutes or until golden
brown and fragrant. Remove from oven and cool. When cool, place nuts and 1
tablespoon sugar in a food processor and process until mixture is finely ground.
In a heavy saucepan, heat milk and cream over low heat until small bubbles form
around edge of pan. Remove from heat, add ground hazelnuts and let mixture steep
30 minutes to flavor. Pour mixture through a sieve into a clean saucepan,
pressing nuts with back of spoon to remove all liquid. Discard nuts.
Melt chocolate in a double boiler over low heat. Let cool slightly, then add to
In another bowl, using electric mixer, beat egg yolks well. Slowly add 3/4 cup
sugar and continue beating until light and thick and mixture forms a ribbon when
dropped from a spoon. Slowly add milk mixture to egg yolk mixture. Place over
low heat and stir constantly, taking care to cover entire bottom of pan with
stirring motion. Watch mixture closely, and check with an instant-read
thermometer. Temperature should not exceed 180 degrees. (If the mixture
overheats, it will curdle.)
Custard should thicken and coat the back of a spoon, holding a line on the spoon
when a finger is drawn across the surface. Strain through a fine sieve into a
bowl. Place in an ice water bath for 15 minutes. Pour into a container, cover
and refrigerate for two to three hours or until chilled. Add Frangelico. Pour
into an ice cream machine and follow manufacturer's directions.
Makes 1 quart.