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Francisco Migoya

Gianduja Gelato

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Preparation info
    • Difficulty

      Medium

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By Francisco Migoya

Published 2008

  • About

Ingredients

Gelato Base

  • 3.09 kg / 6 lb 13 oz / 61.76%

Method

  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, chur

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