iOS app Android app

Gelato di Gianduia


First Posted: 02/22/2012 1:40 pm Updated: 08/31/2012 10:48 am

Gelato di Gianduia

Gelato di Gianduia
Christopher Hirsheimer
Provided by:
total prep
In any form, the classic Piedmontese combination of toasted hazelnuts and chocolate is one of our favorite flavors. You’ll see why, when you taste this luxurious gelato.

Recipe courtesy of Canal House Cooking Volume No. 7: La Dolce Vita by Melissa Hamilton & Christopher Hirsheimer/Andrews McMeel Publishing, 2012.

Ingredients

Directions

  • Heat the oven to 350° and toast the hazelnuts on a baking sheet until deep golden brown, about 15 minutes. When cool, finely grind 2 cups of the nuts in a food processor. Chop the remaining 1 cup of nuts and set them aside.
  • Put the milk and cream into a saucepan and bring to a simmer over medium heat. Remove the pan from the heat, stir in the finely ground hazelnuts, and steep for 1 hour. Strain through a fine-­‐mesh sieve into another saucepan, pressing on the solids before discarding them. Add 1/2 cup of the sugar to the milk. Bring to a simmer over medium heat, stirring until the sugar dissolves.
  • Put the yolks, salt, and the remaining 1/4 cup of sugar into a medium mixing bowl and whisk together until thick and pale yellow. Whisk in the cocoa. Gradually ladle about 1 cup of the hot milk into the yolks, whisking constantly. Stir the warm yolk mixture into the hot milk in the saucepan. Reduce the heat to low, and cook, stirring constantly, until the custard is thick enough to coat the back of the spoon and registers between 175° and 180° on an instant--read thermometer, 3-5 minutes.
  • Strain the custard into a medium bowl. Add the liqueur and vanilla and stir frequently until cooled. Cover and refrigerate until completely chilled, about 4 hours. This will keep in the refrigerator for up to 2 days.
  • Churn the custard in an ice cream maker following the manufacturer’s directions. Just before the gelato has finished churning, add the reserved chopped hazelnuts, letting the paddle stir them in. Transfer the gelato to a quart container with a lid. Cover and freeze for a couple of hours or until it is just firm.

FOLLOW HUFFPOST TASTE

Filed by Kitchen Daily  |  Report Corrections