Chocolate Hazelnut Gelato
Chocolate Hazelnut Gelato is a luscious Italian dessert that combines the rich flavors of chocolate and hazelnuts into a creamy, silky treat. Perfect for any occasion, this gelato offers a balance of nutty sophistication and decadent sweetness that will delight your taste buds.
Equipment
- 1 Medium Saucepan
- 1 Mixing Bowl
- 1 Whisk
- 1 Food processor or blender
- 1 Fine Mesh Sieve
- 1 Ice Cream Maker
- 1 Airtight container
Ingredients
For the Gelato Base
- 2 cups Whole milk
- 1 cup Heavy cream
- ¾ cup Granulated sugar divided
- 4 large Egg yolks
- ¼ cup Dutch-processed cocoa powder
- 3 oz Dark chocolate 70% cocoa, chopped
- 1 cup Hazelnuts toasted and skinned
- 1 tsp Vanilla extract
- Pinch Salt
Optional Add-Ins
- 2 tbsp Hazelnut liqueur e.g., Frangelico
- ¼ cup Mini chocolate chips or hazelnut pieces
Instructions
Step 1: Toast and Prepare Hazelnuts
- Preheat oven to 350°F (175°C).
- Toast hazelnuts on a baking sheet for 10–12 minutes or until fragrant.
- Rub hazelnuts with a clean kitchen towel to remove skins, then blend them in a food processor until smooth to make hazelnut paste.
Step 2: Prepare the Gelato Base
- In a medium saucepan, combine milk, heavy cream, and ½ cup sugar. Heat over medium heat until warm (do not boil).
- In a mixing bowl, whisk egg yolks and remaining sugar until pale and slightly thickened.
Step 3: Temper the Egg Yolks
- Gradually whisk a ladleful of the warm milk mixture into the yolks to temper them.
- Slowly add the tempered yolks back to the saucepan, stirring constantly.
Step 4: Incorporate Chocolate and Hazelnut Paste
- Reduce heat to low and whisk in cocoa powder, dark chocolate, and hazelnut paste. Stir until melted and smooth.
- Continue cooking until the mixture thickens slightly and coats the back of a spoon.
Step 5: Cool and Chill
- Strain the custard through a fine-mesh sieve into a clean bowl to remove lumps.
- Let cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
Step 6: Churn and Freeze
- Pour the chilled custard into an ice cream maker and churn according to the manufacturer’s instructions.
- Transfer to an airtight container and freeze for 2–4 hours to set.
Step 7: Serve and Enjoy
- Scoop into bowls or cones and enjoy immediately.
Notes
Recipe Notes
- For a deeper hazelnut flavor, roast the hazelnuts until golden brown and allow them to cool before blending.
- If you don't have an ice cream maker, freeze the mixture in a shallow dish, stirring every 30 minutes for a few hours to mimic the churning process.
- Adjust the sweetness by reducing or increasing the sugar by 1–2 tablespoons based on preference.
- Store the gelato in an airtight container for up to 1 week. Let it sit at room temperature for 5–10 minutes before serving for the perfect scoopable texture.