Gelato Base

• 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
• 349 g / 12.31 oz / 6.98% egg yolks

• 500 g / 1 lb 1.64 oz / 9.99% gianduja, finely chopped

1. 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.
2. Strain the base through a fine-mesh strainer and cool the base over an ice bath. Age the base under refrigeration overnight.
3. Once the base has aged, churn to the desired consistency.
4. Harden for at least 2 hours and up to 4 hours. Reserve until needed.