Gianduja Gelato

Name: Gianduja Gelato
Yield: Yield 5 kg / 11 lb .36 oz Base
Ingredients: 3.09 kg / 6 lb 13 oz / 61.76% milk; 282 g / 9.95 oz / 5.63% heavy cream; 782 g / 1 lb 11.58 oz / 15.63% sugar; 500 g / 1 lb 1.64 oz / 9.99% gianduja, finely chopped; 349 g / 12.31 oz / 6.98% egg yolks

Preparation info

Difficulty
Medium

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

About

Ingredients

Gelato Base

3.09 kg / 6 lb 13 oz / 61.76%

Dessert
Gluten-free
Vegetarian
ice cream

Method

Make the gelato base according to the Classic Ice Cream Method. Add the gianduja while the base is still hot; whisk thoroughly to completely dissolve the gianduja.
Strain the base through a fine-mesh strainer and cool the base over an ice bath. Age the base under refrigeration overnight.
Once the base has aged, chur