Gianduja Gelato Milk Chocolate And Hazelnut Gelato Recipes

CHOCOLATE-HAZELNUT GELATO WITH FRANGELICO

Steps:

• Combine milk, cream, and 1/2 cup sugar in a 2-quart microwave safe bowl. Cook in the microwave on high heat for 10-12 minutes, whisking with a wire whisk every two minutes, until mixture just begins to boil; set aside.
• Meanwhile, in a medium bowl, use a hand held electric mixer to whisk the egg yolks with 1/4 cup sugar until pale yellow and thickened, about 2-3 minutes.
• Gradually pour 1/2 cup of the warm milk mixture into the egg mixture, whisking constantly; then use a heatproof spatula to scrape the warmed egg yolks back into the bowl of warm milk, whisking thoroughly to combine.
• Heat mixture in microwave on high heat for about 3-6 minutes, whisking every minute or two, until mixture thickens enough to coat the wire whisk (but do not boil or the eggs mixture will curdle). Note: At this stage you can strain the custard through a fine mesh strainer, but I never do.
• Remove from microwave and stir in the vanilla extract, vanilla seeds, Frangelico and the hazelnut spread until it dissolves; mix thoroughly.
• Let sit at room temperature until cooled, then cover and refrigerate several hours or overnight until mixture is completely chilled. Pour into an ice cream maker and process according to manufacturer's instructions. Note: If you don't have an ice cream or gelato maker, place into freezer and stir every 30 minutes until creamy and set, about 4 hours.
• Spoon into small dessert dishes and serve the gelato topped with crushed hazelnuts and chocolate-hazelnut cream filled wafers. Enjoy!

GIANDUJA GELATO

Steps:

• Rub the hazelnuts in a kitchen towel to remove as much of the papery skins as possible, then finely chop them in a food processor or blender.
• Warm the milk with 1 cup (250 ml) of the cream, sugar, and salt in a saucepan. Once warm, remove from the heat and add the chopped hazelnuts. Cover and let steep at room temperature for 1 hour.
• Put the milk chocolate pieces in a large bowl. Heat the remaining 1 cup (250 ml) cream in a medium saucepan until it just begins to boil. Pour it over the milk chocolate pieces and stir until the chocolate is completely melted and smooth. Set a mesh strainer over the top.
• Pour the hazelnut-infused milk through a strainer into a medium saucepan, squeezing the nuts firmly with your hands to extract as much of the flavorful liquid as possible. Discard the hazelnuts.
• Rewarm the hazelnut-infused mixture. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm hazelnut mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
• Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the milk chocolate mixture. Add the vanilla and stir until cool over an ice bath.
• Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.
• Perfect Pairing
• Make Gianduja-Stracciatella Gelato (pictured) by adding Stracciatella (page 210) to the gelato. Scoop it into Ice Cream Cones (page 228) to serve.

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.