Gianduja Gelato (Milk Chocolate and

Hazelnut Gelato)
prep: 25 mins | cook: 10 mins | inactive: 4 hours | total: 4 hours, 35
mins
author: marie asselin, foodnouveau.com
yield: about 1 quart (4 cups/1l)

This classic gianduja gelato made with real roasted hazelnuts has
a nutty sweetness that is reminiscent of childhood treats.

Ingredients
For the Milk Chocolate Gelato Base

2 cups (500 ml) milk

1 cup (250 ml) heavy cream
1 cup (250 ml) coarsely chopped milk chocolate (6 oz/170 g)
1/2 cup (125 ml) granulated sugar
2 tbsp (30 ml) cornstarch
1 tbsp (15 ml) hazelnut liqueur, such as Frangelico (optional)

For the Hazelnut Butter

1 cup (250 ml) roasted (peeled) hazelnuts

Instructions
For the Milk Chocolate Gelato Base: Measure out the milk, then scoop out 2 tbsp (30 ml) and
place in a small bowl. Set aside.
Pour the remaining milk in a medium saucepan, then add the heavy cream, milk chocolate, and
sugar. Set over medium heat and whisk constantly until the milk chocolate and sugar are fully
melted and incorporated. Remove from the heat temporarily.
Whisk the cornstarch into the reserved milk. Pour into the saucepan and whisk to combine. Return
the mixture over medium-low heat and cook, whisking constantly, for 5 minutes. (The mixture will
thicken slightly.) Whisk in the hazelnut liqueur, if using.
Pour the milk chocolate gelato base into a bowl and gently place a piece of plastic wrap directly
over the surface to prevent a film from forming. Cool to room temperature, then refrigerate
overnight. The milk chocolate gelato base must be thoroughly cool before churning: this will
produce the smoothest, silkiest texture.
For the Hazelnut Butter: Using a stick blender or a mini food processor, grind the hazelnuts to a
smooth butter consistency. Depending of the appliance you’re using, this can take between 3 to 5
minutes. You don’t need to add any liquid to facilitate the process, just some patience. Scrape
down the container from time to time and keep grinding, you’ll get there.
Measure out the hazelnut butter to get 1/2 cup (125 ml). Store any remaining almond butter for
tomorrow’s morning toast.
Whisk the hazelnut butter into the cool milk chocolate gelato base. Use a stand blender, a stick
blender, or a food processor to fully combine and blend to a super smooth consistency. Strain, if
desired, to remove leftover chunks, if any.
Pour the gianduja gelato custard into the bowl of an ice cream maker and churn according to the
manufacturer's instructions. Stop the machine when the gelato is thick and icy but still easily
spoonable.
Transfer the gianduja gelato to an airtight container and freeze until firm, about two hours. The
gelato will keep, frozen, for up to two weeks. Always take this gianduja gelato out to room
temperature 15 to 20 minutes before serving to soften it and make it easier to scoop.
courses: dessert
cuisine: italian

Recipe by Food Nouveau at https://foodnouveau.com/recipes/desserts/frozen/gianduja-gelato/