Gianduja Gelato

Name: Gianduja Gelato
Yield: makes about 1 quart (1 liter)
Ingredients: 1 1/2 cups (185 g) hazelnuts, toasted (see page 13); 1 cup (250 ml) whole milk; 2 cups (500 ml) heavy cream; 3/4 cup (150 g) sugar; 1/4 teaspoon coarse salt; 4 ounces (115 g) milk chocolate, finely chopped; 5 large egg yolks; 1/8 teaspoon vanilla extract

December 9, 2011

On my first visit to Torino, I arrived in rabid pursuit of gianduja, a confection made from local hazelnuts ground with milk chocolate that is a specialty of the Piedmont region. I’d also never had gianduja gelato at the source. I did not leave disappointed. I watched with anticipation as the gelato maker at Caffè San Carlo smeared dense gelato from his gleaming freezer into a cone. It was hazelnut heaven. Use top-quality milk chocolate with at least 30 percent cocoa solids.

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