Chocolate Hazelnut Gelato (Gianduja)
Inspired by techniques from Serious Eats.
The flavour of the famous chocolate spread in a scoop: roasted hazelnuts ground to a runny paste and blended into a dark cocoa milk base.
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Method
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Equipment
- ice-cream maker
- medium heavy saucepan
- whisk
- silicone spatula
- fine sieve
- bowl set in iced water
- freezer container with lid
- food processor
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 379 kcal |
| Protein | 7.6 g |
| Carbohydrate | 33 g |
| of which sugars | 25.6 g |
| of which free sugars | 20 g |
| Fat | 26.9 g |
| of which saturates | 7.4 g |
| Fibre | 3.9 g |
| Salt | 0.46 g |
Protein per 100 kcal
2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Paste
- 200 g roasted skinned hazelnuts
- 1 tbsp sunflower oil
Base
- 40 g Dutch-process cocoa powder
- 160 g caster sugar
- 3 g fine sea salt or table salt about ½ tsp
- 600 ml whole milk
- 150 ml double cream
- 15 g cornflour
- 1
Paste. Blitz the hazelnuts in the processor, scraping down now and then, until they go from crumbs to a clump and finally a runny paste, 5-8 min; add the oil once the paste starts to loosen.
- 2
Cocoa. Whisk the cocoa, sugar, salt and cornflour together in the saucepan so the cocoa does not form lumps, then whisk in a splash of the milk to make a smooth paste.
- 3
Simmer. Whisk in the rest of the milk and the cream, bring to a simmer and cook for 3 min, stirring, until it lightly coats the spatula.
- 4
Blend. Pour the hot chocolate milk into the processor with the hazelnut paste and blend until completely smooth.
- 5
Chill. Sieve into the bowl over iced water, pressing it through, stir until cool, then cover and chill for at least 4 h.
- 6
Churn. Churn for 20-25 min until thick.
- 7
Freeze. Pack into the container, cover the surface and freeze for at least 4 h. This gelato sets firm, so allow 15 min in the fridge before scooping.
Storage
Keep covered with baking paper pressed on the surface in the freezer for up to 2 weeks. Soften for 10-15 min in the fridge before scooping.
