Gianduja Gelato
NOTE: The
combination of chocolate and hazelnuts, called gianduja, is a
classic in Italian cakes, candies, and ice
creams.
2 cups shelled hazelnuts, toasted, skinned, and toasted again (see figures 33 and 36)
21/4 cups whole milk
11/4 cups heavy cream
3/4 cup sugar
4 large egg yolks
1/4 cup unsweetened cocoa powder, preferably Dutch-process
1 tablespoon hazelnut liqueur (optional)
1/2 teaspoon vanilla extract
INSTRUCTIONS:
Follow Master Recipe instructions for Vanilla Ice Cream. Before making custard, grind nuts in food processor and then add to almost-simmering milk and cream. Remove pan from heat and steep 30 minutes. Pour through fine-mesh strainer and into clean saucepan, pressing down on nuts to extract as much liquid as possible. Discard nuts. Add 1/2 cup sugar to saucepan and heat mixture to 175 degrees. Proceed with recipe as directed, adding cocoa to egg yolk-sugar mixture (see figure 17). Stir in optional liqueur with vanilla.