Homemade Hazelnut Chocolate Gelato

Ingredients

• 2 cups (470ml) whole milk 2 cups (470ml) whole milk
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 4 ounces (113g) dark chocolate, chopped 4 ounces (113g) dark chocolate, chopped
• 1/2 cup (100g) granulated sugar 1/2 cup (100g) granulated sugar
• 4 large egg yolks 4 large egg yolks
• 1/2 cup (75g) roasted hazelnuts, chopped 1/2 cup (75g) roasted hazelnuts, chopped
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Pinch of salt Pinch of salt

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 10g
• Carbohydrates (total, sugars): 27g, 23g
• Protein: 5g
• 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 and add the chopped dark chocolate. Let it sit for a minute to melt, then whisk until smooth.
2. 2.
   In a separate bowl, whisk together the sugar and egg yolks until pale and creamy.
3. 3.
   Slowly pour the chocolate mixture into the egg mixture, whisking constantly to prevent curdling.
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 8-10 minutes.
5. 5.
   Remove from heat and strain the mixture through a fine-mesh sieve to remove any lumps.
6. 6.
   Stir in the chopped roasted hazelnuts, vanilla extract, and a pinch of salt.
7. 7.
   Allow the mixture to cool to room temperature, then cover and refrigerate for at least 4 hours or overnight.
8. 8.
   Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions.
9. 9.
   Transfer the gelato to a lidded container, cover, and freeze for at least 4 hours or until firm.
10. 10.
    Serve the Hazelnut Chocolate Gelato in bowls or cones and enjoy!

Treat your ingredients with care...

• Hazelnuts — To enhance the flavor of the hazelnuts, you can roast them in the oven at 350°F (175°C) for about 10 minutes until they become fragrant. Let them cool before chopping and adding to the gelato mixture.

Tips & Tricks

• For a smoother texture, strain the gelato mixture before churning to remove any lumps or bits of hazelnuts.
• To intensify the hazelnut flavor, you can add a few drops of hazelnut extract to the gelato mixture.
• If you don't have an ice cream maker, you can pour the mixture into a shallow dish and freeze it. Every 30 minutes, remove it from the freezer and vigorously stir with a fork to break up any ice crystals until it reaches a creamy consistency.

Serving advice

Serve the Hazelnut Chocolate Gelato in small bowls or cones. For an extra touch, garnish with a sprinkle of chopped roasted hazelnuts or a drizzle of melted chocolate.

Presentation advice

To enhance the presentation, serve the gelato in glass dessert bowls or vintage ice cream dishes. You can also top it with a dusting of cocoa powder or a dollop of whipped cream.