Best Hazelnut Gianduja Ice Cream Recipes

GIANDUJA GELATO (MILK CHOCOLATE AND HAZELNUT GELATO)

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.

GIANDUIA ICE CREAM

Steps:

• Chop chocolates into small pieces and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolates with hazelnut butter, stirring until smooth. Remove top of double boiler or bowl from heat.
• Split vanilla bean lengthwise and scrape seeds into a 3-quart heavy saucepan. Add pod, milk, and cream and bring mixture to a simmer over moderate heat. Remove pan from heat.
• In a large bowl with an electric mixer beat together yolks and sugar until thick and pale. Add hot cream mixture to egg mixture in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly until a thermometer registers 170° F. (do not let the custard boil or it will curdle.)
• Pour custard through a sieve into a clean bowl and stir in chocolate mixture until combined well. Chill custard, its surface covered with plastic wrap, until cold, at least 1 hour, and up to 1 day.
• Serve ice cream sprinkled with hazelnuts.
• Or available for purchase from Dundee Orchards, P.O. Box 327, Dundee, OR 97115, (503) 538-8105.

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.

CHOCOLATE-HAZELNUT GELATO

Steps:

• In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.
• Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes.
• Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and hazelnut spread until it dissolves. Chill mixture completely before pouring into an ice cream maker and follow manufacturer's instructions to freeze. To serve, scoop gelato into serving bowls and top with hazelnuts.

HAZELNUT-GIANDUJA ICE CREAM

Steps:

• Spray a 9 by 4 1/2 by 2 3/4-inch loaf pan with cooking spray. Line pan with plastic wrap, overlapping edges; set aside. Coarsely chop 1 cup hazelnuts; combine with milk in medium saucepan. Bring to a gentle boil. Remove from heat; steep for 1 hour.
• Combine egg yolks and sugar in bowl of electric mixer. Using whip attachment, beat at medium-high speed until very thick and pale yellow, 2 to 3 minutes. Meanwhile, strain milk, and discard nuts. Bring milk back to a simmer.
• Whisk half of the hot milk into the sugar mixture. Return to saucepan. Cook over low heat, stirring, until thick enough to coat a wooden spoon, 6 to 8 minutes.
• Remove from heat. Stir in cream; pass through fine strainer. Pour into medium bowl; chill over ice bath. Stir in Frangelico. Freeze in ice-cream maker according to manufacturer's instructions. Cut remaining hazelnuts in half; add nuts to ice cream, churning to incorporate, about 30 seconds.
• Spoon one-third of ice cream into prepared pan; drizzle with 1/3 cup gianduja. Repeat layering process with ice cream and gianduja, ending with an ice-cream layer. Cover with overlapping plastic wrap; freeze until firm.
• To serve, invert loaf pan onto serving plate. Cover bottom and sides of pan with cold wet towel; rub for about 1 minute. Pull plastic wrap down; ice cream will slide from pan. Remove plastic wrap, slice, and serve.