Gianduja Gelato

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• 1 1/2 cups hazelnuts, toasted
• 1 cup whole milk
• 2 cups heavy cream
• 3/4 cup sugar
• 1/4 teaspoon coarse salt
• 4 ounces milk chocolate, finely chopped (use top quality with at least 30% cocoa solids)
• 5 large egg yolks
• 1/8 teaspoon vanilla extract

Recipe

• 1 rub hazelnuts in a kitchen towel to remove as much of the papery skin as possible; then finely chop them in a food processor or blender; set aside.
• 2 in a saucepan, warm the milk with 1 cup cream, sugar, and salt.
• 3 once warm, remove from heat and add in chopped hazelnuts; cover and let steep at room temperature for 1 hour.
• 4 put milk chocolate pieces in a big bowl.
• 5 heat the remaining 1 cup cream in a 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 and set aside.
• 6 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.
• 7 rewarm the hazelnut-infused mixture.
• 8 in a separate bowl, whisk 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.
• 9 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.
• 10 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.
• 11 chill the mixture thoroughly in the refrigerator, then freeze in your ice cream maker according to manufacturer’s directions.