Chocolate Hazelnut Gelato (Gianduja)
Gianduja gelato combines roasted hazelnuts and dark chocolate into a dense, slow-churned frozen dessert that originated in northern Italy. Toasting the hazelnuts before blending them into the base is the key step that deepens the nutty flavor throughout. Plan for about 30 minutes of active prep plus several hours of churning and freezing time.
Equipment
- 1 Ice Cream Maker
- 1 Saucepan
- 1 Whisk
- 1 Mixing Bowls
- 1 Baking sheet
- 1 Spatula
Ingredients
- 1 cup hazelnuts toasted and peeled
- 2 cups whole milk preferably organic
- 1 cup heavy cream preferably organic
- ½ cup granulated sugar best quality
- 4 ounces dark chocolate 70% cocoa, finely chopped
- 1 teaspoon vanilla extract pure
Instructions
- Toast and Blend Hazelnuts: Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and roast for about 10 minutes until fragrant. Once cooled, rub the nuts in a clean cloth to remove the skins, then finely grind them into a paste.
- Prepare the Gelato Base: In a medium saucepan, combine the milk and cream over medium heat. Bring just to a simmer, ensuring the mixture does not boil.
- Sweetening: Whisk in the granulated sugar until fully dissolved. Add the ground hazelnut paste and continue whisking to combine, until smooth.
- Chocolate Infusion: Remove the saucepan from the heat. Stir in the chopped dark chocolate, allowing it to melt completely. Then, incorporate the vanilla extract for depth of flavor.
- Chill the Mixture: Allow the mixture to cool at room temperature before transferring it to the refrigerator to chill thoroughly, taking at least 3 hours or overnight for better infusion.
- Churn the Gelato: Once cooled, pour the mixture into your ice cream maker and churn according to the manufacturer's instructions, generally about 20-25 minutes.
- Final Freeze: Transfer the gelato to a lidded container and freeze for an additional 1-2 hours until firm enough to scoop.
Notes
Lori’s Tips
- Enhancing Flavor: Add a pinch of sea salt to balance and deepen the chocolate and hazelnut flavors.
- Ingredient Substitutions: For a dairy-free version, substitute coconut milk and cream.
- Exclusive Twist: Swirl in a chocolate fudge rippled through the gelato for an extra decadent texture and taste.
Nutrition
Calories: 636kcalCarbohydrates: 26gProtein: 12gFat: 56gSaturated Fat: 24gPolyunsaturated Fat: 4gMonounsaturated Fat: 24gTrans Fat: 0.01gCholesterol: 83mgSodium: 68mgPotassium: 648mgFiber: 6gSugar: 16gVitamin A: 1089IUVitamin C: 2mgCalcium: 244mgIron: 5mg
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