(Pssst! Gianduja is basically the official name for what we call Nutella) Somehow, it is October! Which may not seem the ideal time of year to share an ice cream recipe but in my opinion there is never a bad time to eat ice cream; breakfast, lunch, dinner, January, July, November. Plus there is something very autumnal about hazelnuts and chocolate. My favourite flavour of ice cream is Hazelnut, there is nothing greater on this Earth. This recipe, however, is for Hazelnut and Dark Chocolate and is pretty damn amazing too. I will be using the method minus the chocolate to make Hazelnut Gelato. This recipe is from my ice cream oracle, David Lebovitz‘s – The Perfect Scoop but I subbed the milk chocolate for dark chocolate, just a personal choice, and make sure it is good quality chocolate with a minimum of 30% cocoa solids, whatever you choose.
- 185 g of toasted hazelnuts (place on a baking tray in an 175°C oven for 10-12 minutes)
- 250 ml of whole milk
- 500 ml of double cream
- 150 g of sugar
- 0.25 tsp of course salt
- 115 g of milk (or dark) chocolate, finely chopped
- 5 large egg yolks
- 1/8 of a tsp of vanilla extract
- Place the toasted hazelnuts onto a clean tea towel and then join all the corners to form a sack. Rub the hazelnuts together to remove as much of the skins as possible and chop them in a food processor or finely with a knife.
- Pour the milk, 250 ml of the cream, the sugar and salt into a saucepan and stir over a medium heat until warm.
- Once warm, turn off the heat, stir in the chopped hazelnuts, place a lid on the pan and leave it to steep for 1 hour.
- Put the chocolate into a large bowl.
- Heat the remaining 250 ml of cream in a saucepan until it just begins to boil and then pour it over the melted chocolate. Stir until the chocolate has melted and the mixture becomes smooth.
- Pour the hazelnut mixture through a sieve into a medium saucepan, squeezing the chopped nuts to extract as much flavour as you can, then discard the hazelnuts (I baked them into some brownies!).
- Rewarm the hazelnut mixture over a medium heat.
- Meanwhile, whisk the egg yolks in a separate bowl.
- Pour a tablespoon at a time of the warm mixture into the egg yolks, to temper them, until you’ve used about half the hazelnut mixture. Pour it into the saucepan.
- Stir continuously over a medium heat with a heatproof spatula until the mixture thickens and covers the back of a spatula. Make sure you scrape the bottom as you stir.
- Pour the custard mixture through a sieve into the melted chocolate and stir until well combined and smooth.
- If you have lots of a ice, make an ice bath in the and place the bowl in there to cool down, until moving to the fridge to chill completely. I use cold water as opposed to ice usually. Be careful not to get any water into your mixture, cover your bowl if necessary.
- Once your mixture has chilled, freeze it in an ice cream maker as specified in the manufacturer’s instructions.
- If you can wait, place it into a tub and then in the freezer to freeze completely, or just eat it a little on the soft side. It is incredible.