Welcome to another love bloghop! This month we are making ice cream.
As i’ve said before, David Lebovitz’s The Perfect Scoop is one of my favorite cookbooks and I never pass up a chance to use it.
His recipe for gianduja gelato has been one my list of things to make. Hazelnut and chocolate combinations are a weakness for me.
I haven’t had a chance to try real gianduja but I figured gelato couldn’t be a bad substitution.
David’s recipe calls for infusing hazelnuts in milk then using the milk in your ice cream base. Instead of doing that I decided to just use this wonderful creation called hazelnut paste.
Have you had hazelnut paste? It’s like a deliciously sweet nut butter. Perfect for ice cream. Want to try your own hazelnut paste? Check out more information here!
The final result was similar to Ferrero Rocher chocolates or nutella… Silky, sweet with an underlying nutty flavor.
Note: these bowls are perfect for storing things. The liquidy ice cream base didn’t leak at all! I have been using them for everything lately.
Adapted from The Perfect Scoop
- 1 cup hazelnut paste
- 2 cups whole milk
- 1 cup half and half
- 1/2 cup suagr
- 1/4 tsp salt
- 6 oz dark chocolate
- 4 large egg yolks
- 1/4 tsp vanilla
- Warm 1 cup of milk with the half and half, sugar and salt. Once the sugar has dissolved add the hazelnut paste. Set aside.
- Put the chocolate (either chopped or in chips) in a bowl and warm the remaining 1 cup of milk. Pour the hot milk over the chocolate and stir to melt. Place a mesh strainer over the bowl.
- Rewarm the mixture in 1 large pot. In a bowl whisk together the egg yolks together. While continuing to whisk slowly pour some of the warmed hazelnut mixture into the bowl. Continue to do this very slowly until the eggs have warmed up enough to mix everything together in the pot.
- Stir it all together over medium heat until it is thick enough to coat the back of a wooden spoon or spatula. Remove from the heat then stir in the vanilla. Pour through the mesh strainer to mix with the chocolate mixture.
- Stir completely then chill in a covered bowl overnight. Once completely chilled pour into your ice cream maker and follow the manufactures directions.
The other #IceCreamLove Hosts:
Baking and Cooking, a Tale of Two Loves
Bon à croquer
Cake balls, cookies and more
Cheap Ethnic Eatz
Hobby And More
No One Likes Crumbley Cookies
Pippi’s in the Kitchen Again
Rico sin Azúcar
Soni’s Food for Thought
That Skinny Chick Can Bake!!!
The Spicy RD
You Made That?
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