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1½ pints
Published 1990
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.
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 con