Chocolate Hazelnut Gelato

• date: 2022-05-07
• source: https://www.cuisinart.com/recipes/desserts/chocolate-hazelnut-gelato
• yields: 5 cups

Gallery:

• https://www.instagram.com/p/CdT4LTGvv_4/

Ingredients:

• 960 ml (4 cups) half and half
• 350 g chocolate-hazelnut spread (a giandu ja, not Nutella)
• 100 g (.5 cup) sugar
• 15 g (2 Tbs) cornstarch
• pinch sea salt

Directions:

1. simmer the cream

   • bring half of the cream to a simmer in a large saucepan
   • don't let this boil over!

2. mix the dry ingredients

   • whisk the remaining cream with the sugar, cornstarch, and salt in a medium mixing bowl

3. blend and boil

   • once the cream comes to a simmer, add the other mixture
   • slowly whisk in the gianduja
   • stir over medium heat until the mixture boils and thickens (coats the back of a spatula)

4. chill

   • transfer to an air-tight container
   • chill until it reaches refridgerator temperature (2 hrs?)

5. mix

   • whisk the mixture together again
   • transfer to gelato maker
   • mix until thickened (about 30 minutes)

Preserving:

• store in freezer