Chocolate Hazelnut Gelato
Welcome to a luxurious indulgence that combines the rich creaminess of gelato with the delightful nuttiness of hazelnuts and decadence of chocolate. Chocolate Hazelnut Gelato is more than just a dessert—it’s a journey to the heart of Italian delights, capturing the essence of heavenly flavors in each spoonful. Whether enjoyed on a hot summer day or as an elegant finish to a dinner party, this gelato is sure to impress and delight your taste buds. Join us as we craft this delectable treat that is perfect for any occasion.
Kitchen Equipment Required
- Medium Saucepan
- Mixing Bowls
- Whisk
- Fine Sieve
- Ice Cream Maker
- Measuring Cups and Spoons
- Spatula
Cooking Time
Total estimated time: 4 hours 30 minutes (includes freezing time)
Ingredients
- 500 ml (2 cups) whole milk
- 250 ml (1 cup) heavy cream
- 100 g (1/2 cup) granulated sugar
- 80 g (1/2 cup) hazelnuts, finely ground
- 60 g (1/2 cup) unsweetened cocoa powder
- 100 g (3.5 oz) dark chocolate, finely chopped
- 5 ml (1 tsp) vanilla extract
- Pinch of salt
Instructions
Step 1: Prep the Hazelnuts
Begin by toasting 80g (1/2 cup) of hazelnuts in a dry skillet over medium heat until golden and fragrant, about 3-5 minutes. Allow them to cool slightly and then grind them finely in a food processor. This process enhances their nutty flavor within the gelato.
Step 2: Create the Base
In a medium saucepan, combine the 500 ml (2 cups) whole milk, 250 ml (1 cup) heavy cream, and the ground hazelnuts. Gradually add the 100 g (1/2 cup) granulated sugar and whisk over medium heat until the sugar completely dissolves. Bring the mixture just to a gentle simmer, then remove from heat.
Step 3: Add Cocoa and Chocolate
Sift the 60 g (1/2 cup) unsweetened cocoa powder into the milk mixture, whisking until fully integrated and smooth. Add the 100 g (3.5 oz) dark chocolate pieces, stirring until completely melted and the base is homogeneous. The combination of cocoa powder and chocolate ensures a deep, luscious chocolate flavor.
Step 4: Strain and Cool
Pour the mixture through a fine sieve into a large mixing bowl to remove any large hazelnut pieces for a smoother texture. Stir in the 5 ml (1 tsp) vanilla extract and a pinch of salt. Allow the base to cool to room temperature, then cover and refrigerate for at least 2 hours or until thoroughly chilled.
Step 5: Churn the Gelato
Once the base is chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. This typically takes about 20-30 minutes. The gelato is ready when it reaches a thick, creamy consistency.
Step 6: Freeze to Set
Transfer the gelato to an airtight container, smoothing the top with a spatula. Seal the container and place it in the freezer to firm up for at least 2 hours before serving.
Step 7: Serve and Enjoy
Scoop the gelato into bowls or cones and garnish with additional shaved chocolate or toasted hazelnuts if desired. Enjoy your handcrafted, flavorful gelato with family and friends!
Conclusion
Congratulations! You’ve mastered the art of crafting Chocolate Hazelnut Gelato, an exquisite dessert that is sure to become a favorite. Revel in the accomplishment of making a classic Italian frozen treat from scratch and share the joy with loved ones.
