Gianduja Gelato (Chocolate Hazelnut Gelato)

Course Dessert
Cuisine Italian
Keyword chocolate, gelato, gianduja, hazelnut, ice cream, Italian, Italy
Prep Time 20 minutes
Cook Time 20 minutes
Resting Time: 7 hours
Total Time 7 hours 40 minutes
Servings 1 quart


  • 1 1/2 cups (185 g) toasted hazelnuts
  • 1 cup (250 ml) whole milk
  • 2 cups (500 ml) heavy cream divided
  • 3/4 cup (170 g) granulated sugar
  • 1/4 teaspoon coarse salt
  • 4 ounces milk chocolate at least 30% cacao, chopped
  • 5 large egg yolks
  • 1/8 teaspoon vanilla extract


  • To toast hazelnuts, preheat oven to 350 degrees F and arrange hazelnut in single layer on baking sheet. Bake for 5 minutes, stir, then another 5 minutes. Remove from oven and let rest until cool enough to be handled. Place hazelnuts in a kitchen towel and rub to remove the skins. Place in food processor and pulse until finely chopped.
  • In a medium saucepan, whisk together milk, 1 cup cream, sugar, and salt over medium heat. Once heated, but not boiling, add hazelnuts. Cover and let rest for 1 1/2 hours.
  • In a large bowl, add chopped chocolate. In a small saucepan, heat remaining 1 cup cream just to boiling. Pour over chopped chocolate and whisk until chocolate is melted and blends with cream.
  • Strain the hazelnut milk back into medium saucepan, squeezing the solids to get as much liquid as possible. Discard the solids. Place the saucepan back over medium heat.
  • In a medium bowl, beat together egg yolks. While constantly whisking, pour about 1/4 cup (1 tablespoon at a time) into egg yolks. Continue to whisk and pour warmed eggs into saucepan. Constantly stir the mixture with a wooden spoon until thickened. It should be thick enough to coat the spoon. Strain the mixture into the chocolate cream, mix in vanilla, and stir until combined. Refrigerate until chilled.
  • Pour chilled mixture into ice cream maker and follow manufacturer's directions to create gelato. Serve immediately or pour into freezer safe container and freeze until desired consistency.