Bacio Gelato with Hazelnut and Chocolate

Ingredients

• 2 cups (470ml) whole milk 2 cups (470ml) whole milk
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 3/4 cup (150g) granulated sugar 3/4 cup (150g) granulated sugar
• 4 large egg yolks 4 large egg yolks
• 1/2 cup (120g) hazelnut paste 1/2 cup (120g) hazelnut paste
• 1/2 cup (75g) chopped hazelnuts 1/2 cup (75g) chopped hazelnuts
• 1/4 cup (60g) dark chocolate, chopped 1/4 cup (60g) dark chocolate, chopped
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Pinch of salt Pinch of salt

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 22g, 12g
• Carbohydrates (total, sugars): 34g, 30g
• Protein: 6g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   In a saucepan, heat the milk and cream over medium heat until it begins to simmer. Remove from heat.
2. 2.
   In a separate bowl, whisk together the sugar and egg yolks until well combined.
3. 3.
   Slowly pour the hot milk mixture into the egg mixture, whisking constantly.
4. 4.
   Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon. This should take about 10 minutes.
5. 5.
   Remove from heat and stir in the hazelnut paste, chopped hazelnuts, dark chocolate, vanilla extract, and salt. Mix until well combined and the chocolate has melted.
6. 6.
   Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
7. 7.
   Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
8. 8.
   Transfer the gelato to a lidded container and freeze for an additional 2-3 hours to firm up.
9. 9.
   Serve the Bacio Gelato in bowls or cones, garnished with a sprinkle of chopped hazelnuts and a drizzle of melted chocolate, if desired.

Treat your ingredients with care...

• Hazelnut paste — Make sure to use a high-quality hazelnut paste for the best flavor. If you can't find hazelnut paste, you can make your own by blending roasted hazelnuts until smooth.
• Chopped hazelnuts — Toast the hazelnuts before chopping them to enhance their flavor and crunchiness.
• Dark chocolate — Use a good quality dark chocolate with at least 70% cocoa for a rich and intense chocolate flavor.

Tips & Tricks

• For a smoother gelato, strain the mixture before chilling to remove any lumps or bits of cooked egg.
• To intensify the hazelnut flavor, toast the hazelnuts before making the hazelnut paste.
• Experiment with different chocolate varieties, such as milk or white chocolate, for a unique twist on the classic Bacio Gelato.
• If you don't have an ice cream maker, you can pour the mixture into a shallow dish and freeze it, stirring every 30 minutes until it reaches the desired consistency.
• Serve the gelato in chilled bowls or cones to keep it from melting too quickly.

Serving advice

Serve the Bacio Gelato in small bowls or cones to fully enjoy its rich flavors. Garnish with a sprinkle of chopped hazelnuts and a drizzle of melted chocolate for an extra touch of elegance.

Presentation advice

For an elegant presentation, scoop the gelato into individual serving bowls and top each scoop with a whole hazelnut. Dust the gelato with cocoa powder for a finishing touch.