Gianduia Gelato

Gianduia Gelato
Photo by Romulo Yanes


  • 4 ½ cups whole milk
  • ¾ cup sugar
  • 1/8 teaspoon salt
  • 2 cups hazelnuts
  • 3 tablespoons cornstarch
  • an ice cream maker
  • 4 ounces bittersweet chocolate (no more than 60% cacao

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 cle...

View full recipe at Epicurious


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