Ice Cream Recipes - Chocolate and Hazelnut Ice Cream (Gelato Alla Gianduia)

Ingredients

• 600 ml/1 pint milk

• 300 ml/10 fl oz Jersey or double cream

• 1 vanilla pod, split

• 15 egg yolks

• 350 g/13 oz caster sugar

 Glandula paste

• 200 g/7 oz skinned hazelnuts (refer to recipe)

• 50 g/2 oz pure cocoa powder

---

Method:

1. For the gianduia paste, roast the hazelnuts until deep brown, but not burnt. Put the nuts into a food processor and grind until the oil runs from the nuts. Add the cocoa powder and process until a paste forms.

2. In a heavy-bottomed saucepan, heat the milk and cream together with the vanilla pod just to boiling point; set aside.

3. In a bowl, beat the egg yolks and sugar together until pale and creamy. Slowly add the hot milk, stirring all the time with a wooden spoon.

4. Return the mixture to the cleaned saucepan over a low heat and stir gently until the custard thickens enough to coat the back of the spoon. Strain into a clean cold bowl and leave until cold, preferably over ice.

5. Add the gianduia paste a little at a time until it has all been incorporated into the custard. Churn in an ice cream machine.