Gelato alla Gianduja

Chocolate-Hazelnut Ice Cream

Preparation info
  • Makes about

    1½ pints

    Appears in

    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


    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