Gianduja Gelato (Chocolate Hazelnut)
1 C. skinned hazelnuts (4 1/2 oz.)
1 T. granulated sugar
2 C. whole milk
1 C. heavy whipping cream
5 oz. bittersweet chocolate, chopped
4 egg yolks
3/4 C. granulated sugar
1 T. Frangelico liqueur
Preheat oven to 350 degrees.
Place hazelnuts in a roasting pan and toast nuts 5 to 7 minutes or until golden brown and fragrant. Remove from oven and cool. When cool, place nuts and 1 tablespoon sugar in a food processor and process until mixture is finely ground.
In a heavy saucepan, heat milk and cream over low heat until small bubbles form around edge of pan. Remove from heat, add ground hazelnuts and let mixture steep 30 minutes to flavor. Pour mixture through a sieve into a clean saucepan, pressing nuts with back of spoon to remove all liquid. Discard nuts.
Melt chocolate in a double boiler over low heat. Let cool slightly, then add to milk mixture.
In another bowl, using electric mixer, beat egg yolks well. Slowly add 3/4 cup sugar and continue beating until light and thick and mixture forms a ribbon when dropped from a spoon. Slowly add milk mixture to egg yolk mixture. Place over low heat and stir constantly, taking care to cover entire bottom of pan with stirring motion. Watch mixture closely, and check with an instant-read thermometer. Temperature should not exceed 180 degrees. (If the mixture overheats, it will curdle.)
Custard should thicken and coat the back of a spoon, holding a line on the spoon when a finger is drawn across the surface. Strain through a fine sieve into a bowl. Place in an ice water bath for 15 minutes. Pour into a container, cover and refrigerate for two to three hours or until chilled. Add Frangelico. Pour into an ice cream machine and follow manufacturer’s directions.
Makes 1 quart.