Gelato alla Gianduja

Chocolate-Hazelnut Ice Cream

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Preparation info

  • Makes about

    1½ pints

    Appears in

    Great Italian Desserts

    By Nick Malgieri

    Published 1990

    • About

    Although this type of gelato is usually prepared using praline paste, an industrially made paste of sugar and hazelnuts, I find the flavor of the freshly toasted hazelnuts in this version fresh and vivid. Use the best-quality chocolate possible for this recipe.


    • 1 batch Basic Mixture for Milk-Based Ices
    • 5 ounces semisweet chocolate, finely chopped
    • 1 cup whole hazelnuts, toasted, skinned, and finely ground in a food processor


    Prepare the basic mixture up to the point where the mixture comes to a simmer. Whisk in the chocolate and hazelnuts, remove from the heat, and cover. Allow to steep for 10 minutes. Pour the mixture through a fine mesh strainer. Cool the strained mixture and freeze in an ice cream maker.

    Pack the gelato in a cold container, press plastic wrap against the surface, and cover the container with a lid. Store in the freezer. Serve the gelato on the day it is prepared for best texture.


    Gelato di Nocciole — Hazelnut Ice Cream

    Omit the chocolate and add 2 teaspoons vanilla to the mixture before freezing.