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Chocolate-Hazelnut Gelato

January 13, 2015

I’m pretty sure this was one of the best ice creams I have ever tasted. It takes a while to make and dirties a lot of dishes, but it was worth it. John, who washed all the dishes, agrees. 🙂

chocolate hazelnut gelato

1 1/2 cups hazelnuts (toasted at 350 degrees F for about 10-12 minutes, cooled, skins rubbed off with a kitchen towel, and then finely chopped in a food processor)

1 cup whole milk

2 cups heavy cream

3/4 cup sugar

1/4 tsp salt

4 oz. top-quality milk chocolate (with 30% or more cocoa solids), finely chopped

5 egg yolks

1/8 tsp vanilla

Optional: 5 oz. bittersweet or semisweet chocolate, chopped fine (not chocolate chips) for the stracciatella.

Warm the milk, 1 cup cream, sugar, and salt in a saucepan. Turn off the heat, add the chopped hazelnuts, cover and let sit for 1 hour.

Put the chopped milk chocolate in a large bowl. Heat the remaining 1 cup cream until it just begins to boil and pour it over the chocolate. Stir until the chocolate is completely melted.  Prepare an ice bath large enough for the bowl of melted chocolate and set aside.

Pour the hazelnut-infused milk through a fine mesh strainer into a medium saucepan, pressing out as much of the liquid as possible. Discard the hazelnuts. Rewarm the mixture. Whisk together the egg yolks in a medium bowl. Very slowly pour the warm milk into the yolks, a little bit at a time, whisking constantly. Scrape the mixture back into the saucepan. Stir constantly over medium heat, scraping the bottom with a heatproof spatula, until the mixture thickens and coats the spatula. (Do not let the mixture boil – it will start to steam and just begin to thicken on the bottom when it is ready. If you want to go by temperature, it is done when it gets to 170 degrees F.)

Immediately pour the custard through the strainer into the melted chocolate, add the vanilla, and stir until cool over an ice bath.  Chill the mixture thoroughly in the fridge, then freeze in an ice cream maker.

To add the optional stracciatella, melt the chopped bittersweet or semisweet chocolate as soon as you put the custard into the ice cream maker. When the ice cream is very close to being done, drizzle the melted chocolate onto the ice cream in a very thin stream (or, you can drizzle it on the ice cream as you remove it from the machine and layer it in a storage container, stirring slowly, and breaking up large pieces of chocolate.)

Let the ice cream firm up in the freezer for a little while before serving.

(Recipe from The Perfect Scoop by David Lebovitz)

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From → Desserts

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