GIANDUIA GELATO
Provided by Andrea Albin
Categories Milk/Cream Chocolate Valentine's Day Mother's Day Frozen Dessert Hazelnut Gourmet
Yield Makes about 1 quart
Number Of Ingredients 7
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.
GIANDUJA GELATO (MILK CHOCOLATE AND HAZELNUT GELATO)
This gianduja gelato made with real roasted hazelnuts and milk chocolate is incredibly cream and has an irresistible nutty sweetness. It's an unforgettable, heart-warming dessert!
Provided by Marie Asselin
Categories Dessert
Number Of Ingredients 7
Steps:
- 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.
- Strain the milk chocolate gelato base into an airtight container. Cool to room temperature, then refrigerate overnight.The milk chocolate gelato base must be very cold 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 ½ 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 the mixture for the smoothest texture.
- 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.
- STORAGE: Transfer the gelato to an airtight container and freeze until firm, about two hours.Gianduja gelato is at its creamiest and best if enjoyed within 2 weeks. Past that, some ice crystals will inevitably start forming (especially if the gelato is kept in the freezer section of a regular fridge, as opposed to a chest freezer) and the texture won't be quite as smooth. The gelato will still be perfectly edible for up to 2 months, but my advice is: enjoy it as quickly as possible after churning.
- SERVING: Always take Gianduja gelato out to room temperature 20 minutes before serving to make it easier to scoop. This will also allow you to enjoy the treat at its ideal temperature and texture.
- MAKE IT DAIRY FREE: Substitute lactose-free milk or oat milk for the regular milk, and lactose-free heavy cream or soy cream for the regular heavy cream.
- MAKE IT VEGAN: Get my recipe and instructions for making vegan gelato.
- NOTE: HOW TO ROAST AND PEEL HAZELNUTSTo roast and peel hazelnuts, spread them over a baking sheet and bake at 350°F (170°C) for 15 minutes, giving the tray a good shake every five minutes. When the skin of the hazelnuts is shiny and crackled, remove from the oven and transfer to a clean dish towel. Close the towel up into a bundle and rub the hazelnuts against one another vigorously to remove the skin. Open the towel and pick up the peeled hazelnuts. Some bits of skin will remain and that's ok, simply make sure to discard all the loose papery bits. Keep the roasted hazelnuts in an airtight container in the fridge until ready to use.
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GIANDUJA GELATO RECIPE - TWO PEAS & THEIR POD
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Reviews 72Estimated Reading Time 4 mins
- 1. Rub the toasted hazelnuts in a kitchen towel after roasting to remove as much of the papery skin as possible. Discard the skins. Chop the hazelnuts in a food processor or blender until finely chopped.
- 2. Warm the milk with 1 cup of the cream, sugar, and salt in a saucepan. Once warm, remove from heat and add the chopped toasted hazelnuts. Cover and let steep for 1-1/2 hours.
- 3. Put the milk chocolate pieces in a large bowl. Heat the remaining 1 cup of cream in a medium saucepan until it begins to boil. Pour the cream over the milk chocolate pieces and stir until the chocolate is completely melted and smooth. Set a mesh strainer over the top of the bowl.
- 4. Pour the hazelnut-infused milk through a strainer into a medium saucepan. Squeeze the nuts with your hands to etract as much of the flavorful liquid as possible. Discard the hazelnuts.
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