Gelato Di Ducchessa Recipes

GIANDUIA GELATO

Steps:

• Pulse hazelnuts with sugar and salt in a food processor until finely ground. Transfer to a heavy medium saucepan with milk and bring just to a boil, stirring occasionally. Remove from heat and let steep, covered, 20 minutes.
• Strain mixture through a fine-mesh sieve into a bowl, then return to cleaned saucepan.
• Put 1/4 cup milk mixture in a small bowl and whisk in cornstarch. Return to saucepan, then boil over medium heat 2 minutes, whisking often (mixture will be thick). Remove from heat and add chocolate, stirring until melted and incorporated. Chill, stirring occasionally, until very cold, 3 to 6 hours.
• Freeze mixture in ice cream maker. Transfer to an airtight container and put in freezer to firm up.

GELATO DI DUCCHESSA

Steps:

• Whip 200 ml of cream.
• Stir together the mascarpone and the milk. Add the cocoa and the orange zest.
• Carefully mix in the cream.
• Put this mixture in the icecream maker. And let turn 5-10 minutes.
• Add the cranberries and the pistachios to the mixture in the icecream maker.
• Let turn until done. Pour in a container and freeze for a few more hours.
• At serving time, make the sauce.
• Pour the cream and the chocolate chips in a glass bowl and melt over a hot water bath. When you have a smooth sauce add the grated coconut.
• Put 2-3 scoops of icecream in a beautiful bowl, pour some hot sauce over and decorate with an ice cream wafer.
• You can add some fresh fruit if you like.
• Enjoy!