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
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