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Gianduja-Stracciatella Gelato

Thursday, 27 October 2011

If you love nutella, you will love this.

Gianduja-Stracciatella Gelato

Gianduja is a type of Italian chocolate made from a mixture of chocolate and hazelnut or almond paste while stracciatella is a vanilla based gelato with chocolate shavings. In other words, Gianduja-Stracciatella gelato is simply hazelnut and chocolate ice-cream with chocolate bits. Enough said.

Gianduja-Stracciatella Gelato

Printable recipe
Adapted from David Lebovitz' The Perfect Scoop
By Pig Pig's Corner

Prep time: 20 mins
Chill time: Overnight
Churn time: 25 mins
Yield: 500 mL (2 cups)

  • 100 g hazelnuts
  • 1 cup (250 ml) heavy cream
  • 1/2 cup whole milk
  • 1/3 cup (65 g) sugar
  • A pinch salt
  • 3 egg yolks
  • 50 g milk chocolate - finely chopped
  • 50 g dark chocolate - finely chopped

  • Rub the hazelnuts in a kitchen towel to remove as much of the papery skin as possible, then finely chop them in a food processor. Lightly toast the nuts in a heated pan until lightly browned.
  • Warm the cream, milk, sugar and salt in a saucepan.
  • Once milk is warm, remove from heat and add hazelnuts. Cover and let steep at room temperature for 1 hr.
  • Pour hazenut-infused milk through a strainer into another saucepan, squeezing the nuts firmly with your hands to extract as much of the flavourful liquid as possible. Discard hazelnuts.
  • Rewarm the hazelnut-infused milk.
  • Add milk chocolate, stir to melt.
  • In a separate bowl, whisk together 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.
  • Stir the mixture constantly over medium heat with a spatula, scraping the bottom as you stir until the mixture thickens and coats the spatula.
  • Pour the custard through a strainer.
  • Leave to cool and chill the mixture overnight then freeze it in the ice-cream maker according to manufacturer's instructions.
  • While the ice-cream is churning, melt the dark chocolate until completely smooth.
  • Drizzle a very thin stream of the warm dark chocolate into the ice-cream during the last possible moment of churning. Break up any large chocolate chunks with spatula.

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