Now this recipe will make you sell your children to have another serving (I swear).
Gianduia Gelato Gourmet | August 2009
by Andrea Albin
The satiny hazelnut-flavored chocolate called gianduia—named for the masked character Gianduia of the centuries-old Italian commedia dell'arte—makes for a gelato that is suave and intense.
Yield: Makes about 1 quart
Active Time: 30 min
Total Time: 4 hr
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
Equipment: an ice cream maker
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.
Strain mixture through a fine-mesh sieve into a bowl, then return to cleaned saucepan.
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.
Freeze mixture in ice cream maker. Transfer to an airtight container and put in freezer to firm up.
Cooks' note:
Gelato keeps 1 week.
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http://www.epicurious.com/recipes/food/ ... z1gFCF3Fiq