Name: Hazelnut, Espresso, and Chocolate Neapolitan
Yield: Serves 10
Cuisine: Italian
Ingredients: 6 tablespoons sugar; 1½ cups heavy (whipping) cream; ⅓ cup milk; Bittersweet Chocolate Sauce; 1 tablespoon finely ground or instant espresso; 1¼ cups heavy (whipping) cream; ⅛ teaspoon kosher salt; ⅓ cup (1½ ounces) hazelnuts, toasted, skinned, and coarsely chopped; 4 large egg yolks

Preparation info

Serves
10

Difficulty
Medium

Appears in

A Passion for Ice Cream

By Emily Luchetti

Published 2006

About

A blended combination of hazelnut and chocolate, gianduja is popular in truffles and gelato. Italian in origin, it is one of those ingredients that is universally loved. In this recipe, I layer hazelnut ice cream and chocolate sauce side by side, then add a second layer of ice cream with another Italian favorite, espresso.

Ingredients

Espresso Ice Cream

4 large egg yolks
6 tablespoons sugar
⅛ teaspoon

Method

To Make the Espresso Ice Cream

In a bowl, whisk together the egg yolks, 3 tablespoons of the sugar, and the salt in a bowl. Combine the milk, cream, espresso, and remaining 3 tablesp