Chocolate-Hazelnut Gelato
Indulge in the rich and creamy delight of homemade hazelnut chocolate gelato. With a velvety texture and a decadent flavor, this frozen treat is a perfect balance of nutty hazelnuts and luxurious chocolate. A delightful dessert that will surely impress your taste buds.
— Constant Cookbook
Ingredients
- 3⁄4 cup hazelnuts, toasted and skinned,
- plus extra, coarsely chopped, for
- optional garnish
- 1 Tbs. hazelnut oil or canola oil
- 1 Tbs. sugar
- Pinch of salt
- 3 cups milk
- 4 egg yolks
- 1⁄2 cup heavy cream
- 3⁄4 cup sugar
- Pinch of salt
- 4 1⁄2 oz. bittersweet or semisweet chocolate,
- coarsely chopped
Instructions
- To make the hazelnut paste, in a food processor, combine the 3⁄4 cup hazelnuts, the hazelnut oil, sugar and salt. Process until a thick paste forms, about 2 minutes. Transfer to a bowl and set aside. You should have about 1⁄3 cup paste.
- In a heavy 2-quart saucepan over medium heat, combine the milk and the hazelnut paste. Cook until bubbles form around the edges of the pan, about 5 minutes. Do not allow the mixture to boil.
- Meanwhile, in a bowl, combine the egg yolks, cream, sugar and salt. Whisk until smooth and the sugar begins to dissolve.
- Remove the milk mixture from the heat. Gradually whisk about 1⁄2 cup of the hot milk mixture into the egg mixture until smooth. Pour the egg mixture back into the saucepan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4 to 6 minutes. Do not allow the custard to boil.
- Put the chocolate in a heatproof bowl, pour the hot custard over it and stir until smooth. Strain through a fine-mesh sieve into a bowl. Place the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours.
- Transfer the custard to an ice cream maker and freeze according to the manufacturer's instructions. Transfer the gelato to a freezer-safe container. Cover and freeze until firm, at least 4 hours or up to 3 days, before serving. Garnish each serving with chopped hazelnuts. Makes about 1 quart.
- <strong>Note:</strong> You may use 1&#8260;3 cup commercial hazelnut paste in place of the homemade paste in this recipe.
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