Hazelnut, Espresso, and Chocolate Neapolitan

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
  • teaspoon kosher salt
  • cup milk
  • cups heavy (whipping) cream
  • 1 tablespoon finely ground or instant espresso

Hazelnut Ice Cream

  • 4 large egg yolks
  • 6 tablespoons sugar
  • teaspoon kosher salt
  • cup milk
  • cups heavy (whipping) cream
  • cup ( ounces) hazelnuts, toasted, skinned, and coarsely chopped

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 tablespoons sugar in a heavy saucepan. Cook over medium heat, stirring occasionally, until almost simmering. Slowly pour the milk mixture into the egg mixture, whisking as you pour. Return the mixture to the saucepan. Cook over medium-low heat, stirring constantly with a heat-resistant plastic or wooden spatula, until the custard reaches 175°F and lightly coats the spatula.

Strain the custard through a fine-mesh sieve into a clean bowl. Cool over an ice bath until room temperature. Refrigerate the custard for at least 4 hours or up to overnight. Churn in an ice cream machine according to the manufacturer’s instructions.

Spray a 2-quart loaf pan with nonstick spray and line with plastic wrap. Spread the espresso ice cream in the bottom of the prepared pan. Freeze until firm, at least 1 hour, depending on your freezer.

To Make the Hazelnut 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, hazelnuts, and remaining 3 tablespoons sugar in a heavy saucepan. Cook over medium heat, stirring occasionally, until almost simmering. Turn off the heat, cover the pan, and let the nuts infuse in the milk for 10 minutes. Slowly pour the milk mixture into the egg mixture, whisking as you pour. Return the egg mixture to the saucepan. Cook over medium-low heat, stirring constantly with a heat-resistant plastic or wooden spatula, until the custard reaches 175°F and lightly coats the spatula.

Pour the custard into a clean bowl and cool over an ice bath until room temperature. Refrigerate the custard for at least 4 hours or up to overnight. Strain the custard, discarding the hazelnuts.

Warm the chocolate sauce in a microwave or in a double boiler over hot water just until spreadable. Spread about two thirds of it evenly over the espresso ice cream. (Reserve the remaining chocolate sauce for serving.) Freeze the ice cream until the sauce is set, about 30 minutes.

Churn the hazelnut ice cream base in an ice cream machine according to the manufacturer’s instructions. Spread the ice cream in the pan over the chocolate sauce. Freeze until hard enough to slice, at least 6 hours to overnight, depending on your freezer.

To Unmold and Serve

Dip the bottom of the pan in hot water, invert onto a cutting board, and remove the pan. Remove the plastic wrap. If the ice cream has gotten soft from the hot water, freeze the terrine on the cutting board for 30 minutes. Rewarm the remaining chocolate sauce. Slice the terrine. Place a slice on each plate and drizzle some sauce over the top.

In Advance

The terrine can be prepared and unmolded up to 2 days in advance. Wrap in plastic wrap. Slice the terrine ahead of time or just before serving. Wrap individual slices in parchment or waxed paper until serving.

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