The satiny hazelnut-flavored chocolate called gianduia—named for the masked character Gianduia of the centuries-old Italian commedia dell'arte—makes for a gelato that is suave and intense.
Gelato keeps 1 week.
Recipe information
Total Time
4 hr
Yield
Makes about 1 quart
Ingredients
Preparation
Step 1
Pulse hazelnuts with sugar and salt in a food processor until finely ground. Transfer to a heavy medium saucepan with milk and bring just to a boil, stirring occasionally. Remove from heat and let steep, covered, 20 minutes.
Step 2
Strain mixture through a fine-mesh sieve into a bowl, then return to cleaned saucepan.
Step 3
Put 1/4 cup milk mixture in a small bowl and whisk in cornstarch. Return to saucepan, then boil over medium heat 2 minutes, whisking often (mixture will be thick). Remove from heat and add chocolate, stirring until melted and incorporated. Chill, stirring occasionally, until very cold, 3 to 6 hours.
Step 4
Freeze mixture in ice cream maker. Transfer to an airtight container and put in freezer to firm up.
Recipe notes
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