Chocolate-Hazelnut Gelato

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Chocolate-Hazelnut Gelato

 

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Amount Measure Ingredient -- Preparation Method

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3 cups milk

4 egg yolks

1/2 cup heavy cream

3/4 cup sugar

pinch salt

4 1/2 ounces bittersweet or semisweet chocolate -- coarsely chopped

for the hazelnut paste--

3/4 cup hazelnuts -- toasted and skinned,

plus extra -- coarsely chopped, for

optional garnish

1 tablespoon hazelnut oil or canola oil

1 tablespoon sugar

pinch salt

 

To make the hazelnut paste, in a food processor, combine the 3/4 cup

hazelnuts, the hazelnut oil, sugar and salt. Process until a thick paste

forms, about 2 minutes. Transfer to a bowl and set aside. You should have

about 1/3 cup paste.

 

In a heavy 2-quart saucepan over medium heat, combine the milk and the

hazelnut paste. Cook until bubbles form around the edges of the pan, about

5 minutes. Do not let the mixture boil.

 

Meanwhile, in a bowl, combine the egg yolks, cream, sugar and salt. Whisk

until smooth and the sugar begins to dissolve.

 

Remove the milk mixture from the heat. Gradually whisk about 1/2 cup of

the hot milk mixture into the egg mixture until smooth. Pour the egg

mixture back into the saucepan. Cook over medium heat, stirring constantly

with a wooden spoon and keeping the custard at a low simmer, until it is

thick enough to coat the back of the spoon and leaves a clear trail when a

finger is drawn through it, 4 to 6 minutes. Do not let the custard boil.

 

Put the chocolate in a heatproof bowl, pour the hot custard over it and

stir until smooth. Strain through a fine-mesh sieve into a bowl. Place the

bowl in a larger bowl partially filled with ice water, stirring

occasionally until cool. Cover with plastic wrap, pressing it directly on

the surface of the custard to prevent a skin from forming. Refrigerate

until chilled, at least 3 hours or up to 24 hours.

 

Transfer the custard to an ice cream maker and freeze according to the

manufacturer's instructions. Transfer the gelato to a freezer-safe

container. Cover and freeze until firm, at least 4 hours or up to 3 days,

before serving. Garnish each serving with chopped hazelnuts. Makes about 1

quart.

 

Note: You may use 1/3 cup commercial hazelnut paste in place of the

homemade paste in this recipe.

 

Source:

" www.williams-sonoma.com "

Copyright:

" Adapted from Williams-Sonoma Collection Series,Ice Cream, by Mary

Goodbody (Simon & Schuster, 2003). "

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Per Serving (excluding unknown items): 2390 Calories; 155g Fat (56.5%

calories from fat); 51g Protein; 217g Carbohydrate; 6g Dietary Fiber;

1113mg Cholesterol; 437mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean

Meat; 3 1/2 Non-Fat Milk; 28 1/2 Fat; 11 Other Carbohydrates.

 

NOTES : To toast hazelnuts, position a rack in the center of an

oven and preheat to 350 degrees F. In a shallow roasting

pan, spread the hazelnuts in a single layer and toast,

shaking the pan 2 or 3 times, until the nuts are golden

beneath their skins, 10 to 15 minutes. To check for

doneness, remove a hazelnut from the oven after about 10

minutes and cut it open. Check every few minutes until the

nuts are golden brown all the way through. Wrap the hot

hazelnuts in a clean kitchen towel and rub the nuts in the

towel to remove the loose skins.

 

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