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Chocolate Hazelnuts Ice Cream
Gelato alla Gianduia
3 cups (400 g) hazelnuts, shelled and skinned
4 1/2 cups (1 liter) whole milk
6 oz (180 g) semi-sweet chocolate
1/2 cup (100 g) sugar
5 egg yolks
Wafer cookies for decoration
Chocolate and Hazelnuts Ice Cream. Gianduia, a cake common in the Piemonte region of Italy, uses a combination of chocolate and hazelnuts. This blend of flavors is also used in tarts, chocolate candies, and ice creams. Those who tasted my “gianduia” ice cream defined it as heavenly, divine, or the best ice cream they ever tasted. The preparation is a little more elaborate but definitely worth the extra effort for chocolate lovers.
Finely ground the hazelnuts in a food processor. Place the milk in a saucepan over medium heat until bubbles start to appear when hot.
Stir the hazelnuts into the milk. Turn off the heat and set aside to cool.
Transfer to a bowl and place in the refrigerator for several hours, better if overnight.
Strain the milk through a fine colander lined with cheesecloth.
Squeeze the cheesecloth so that all the hazelnut flavored milk is extracted.
Transfer the milk to a saucepan over medium heat and add the chocolate.
Beat sugar and egg yolks in a food processor until very fluffy.
When the chocolate is melted. . . .
. . . pour the milk chocolate slowly into the eggs with the food processor still running.
Return the mixture to the saucepan over medium heat.
Cook, stirring constantly for about 8 minutes or until the custard thickens.
Place the custard into a bowl, and this over a larger container full of aced water. Stir to cool the mixture. Transfer to a refrigerator for at least 2 or 3 hours.
When the mixture is cold, transfer it to the ice cream maker and follow the ice cream machine instructions.
Transfer the ice cream to a container and freeze.