Chocolate-Hazelnut Gelato to die for!

I’ve posted a couple of gelato recipes in the last year.  I hope you’re not tired of them because I recently made this for a catering and it was so good I had to share.  I used the same method I’ve used before of creating a custard base.  I then looked at a variety of recipes before creating my own flavor version.  I doubt if you will find a better recipe.

Why it’s so good:  This fabulous gelato gets a triple hit of chocolate from cocoa powder, melted dark chocolate, and chocolate-hazelnut spread (such as Nutella). It also gets a triple dose of hazelnut from the Nutella, chopped hazelnuts, and hazelnut liqueur such as Frangelico if you choose to use it (if not you can substitute vanilla). And I’ve given it a touch more salt than most recipes which I think really kicks up the flavor.

About the process:  As with with my previous gelato recipes you want to make the custard base in advance and let it ‘fully’ cool before freezing it in you ice cream maker. I suggest making it in the morning, or even a day ahead.

To make the custard you mix egg yolks with some of the sugar until it becomes a pale yellow color and and thick enough to fall in ribbons from the beaters.

For this recipe you next stir in some cocoa powder.  Mine got a bit clumpy so in the future I will use a sifter to sift the cocoa powder into the custard.

Meanwhile, you heat your milk, cream and remaining sugar in a medium saucepan set over medium heat. Heat to 175 F, stirring often to dissolve the sugar.

Once the milk mixture reaches 175 F, turn the heat to low.  Then temper the egg mixture by slowly whisking 1/2 cup of the hot milk mixture into egg mixture to thin it and raise it’s temperature gradually. Then slowly whisk the egg mixture into the milk mixture.

Next, keeping the heat on low, heat the custard, stirring constantly, until a temperature of 180 degrees is reached. The custard should be thick enough to coat the back of a spoon.

While the custard was heating, I melted my chocolate on low in the microwave and stirred into the custard.

When 180 F is reached, turn off heat and whisk in hazelnut liqueur (or vanilla).
If you see any chunks of curdled egg, pour the custard through a fine mesh strainer into a bowl or container.  If you tempered the egg mixture properly you may not need to do this (I did not).

At this point you want to place the bowl into a larger bowl of ice water, whisking occasionally, to bring the custard to room temperature. Cover and refrigerate until the custard is 40 F or lower. This can take 4-8 hours

About the Hazelnuts:  

If you bought un-toasted (or roasted) hazelnuts, you’ll want to do that yourself.  If you’ve never done it there are many info sources online. I found skinned and roasted hazelnuts at Trader Joe’s. I then chopped them roughly in my food processor.

The Final Step:  Freezing the Gelato

When properly chilled, stir together the custard and hazelnuts.

Blend in your ice cream or gelato maker. You can eat immediately or freeze for a couple of hours or longer.  In most cases the latter makes more sense.  But ideally gelato is served slightly warmer than ice cream, so I pull it out and let it sit 10-20 minutes prior to serving.

Buon appetito!

Recipes following.

If you’d prefer recipes in PDF format click PDF link below 

Chocolate-Hazelnut Gelato PDF

Buona sera.  May God bless your table abundantly with joy, laughter, and his amazing love!

Frankie

 

 

Crema al Limone Gelato from Cinque Terre

I had to eat some before I took the photo… yum!

I have a rule when I go to Italy.  I eat gelato every day!  And if I miss a day I should have it twice the next.

I’ve had gelato all over Italy. But the best I ever had was discovered on the waterfront in the town of Monterosso al Mare in Cinque Terre in a shop called “Slurp… Gelato Artigianale”.  It was here and only here I found a flavor known as Crema al Limone made with the fresh local lemons and fresh cream. Other lemon gelatos I saw throughout Italy were not creamy but more like a sorbetto. This creamy version was so amazing I knew I had to learn how to make it and I nailed it on my first try!

 

 

The owner of the shop was super friendly.  I forgot to find out his name.  When I took his picture his friend had to get in it.

Owner of Slurp and his friend

The key to this gelato is the double whammy of freshly squeezed lemon juice (don’t use the bottled stuff!), and fresh lemon zest.  Feel free to sub some limoncello for some of the lemon juice for a different twist.

My beautiful wife and granddaughter

Gelato is not any more difficult than ice cream to make. First you make a custard with the dairy and egg yolks.  Then, once cooled you freeze it just like ice cream.  Ice cream makers mix in a little more air than is ideal for gelato.  If you want to make gelato all of the time you can buy a gelato maker but I find the results satisfactory with my ice cream maker.

I served this gelato at a dinner with some chef friends recently and everyone raved about it.  We had just finished a six course dinner so we were pretty full but this lemon gelato topped us off perfectly.

Train station in Monterosso

If you’ve never been to Cinque Terre this will give you one more reason to go.  But even if you can’t make the trip, this amazing gelato will transport you there.

Scroll down for the recipe or if you would like it in PDF format click here… Crema al Limone Recipe PDF

Buon appetito!

My version of Crema al Limone

The view from the tables across from Slurp