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Prep Time: 30 Minutes Cook Time: 210 Minutes |
Ready In: 240 Minutes Servings: 1 |
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The satiny hazelnut-flavored chocolate called gianduianamed for the masked character Gianduia of the centuries-old Italian commedia dell'artemakes for a gelato that is suave and intense. Ingredients:
2 cups hazelnuts (8 ounces), toasted , skins rubbed off, and cooled |
3/4 cup sugar |
1/8 teaspoon salt |
4 1/2 cups whole milk |
3 tablespoons cornstarch |
4 ounces bittersweet chocolate (no more than 60% cacao), finely chopped |
Directions:
1. Pulse hazelnuts with sugar and salt in a food processor until finely ground. Transfer to a heavy medium saucepan with milk and bring just to a boil, stirring occasionally. Remove from heat and let steep, covered, 20 minutes.
2. Strain mixture through a fine-mesh sieve into a bowl, then return to cleaned saucepan.
3. Put 1/4 cup milk mixture in a small bowl and whisk in cornstarch. Return to saucepan, then boil over medium heat 2 minutes, whisking often (mixture will be thick). Remove from heat and add chocolate, stirring until melted and incorporated. Chill, stirring occasionally, until very cold, 3 to 6 hours.
4. Freeze mixture in ice cream maker. Transfer to an airtight container and put in freezer to firm up.
5. Cooks' note: Gelato keeps 1 week.
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