Preparation Time:
120 min
Difficulty:
Expert
Ingredients:
- 200ml of full-fat milk
- 100ml of heavy cream
- 100g of granulated sugar
- 100g of dark chocolate (70% cocoa), chopped
- 50g of roasted hazelnuts, finely chopped
- 4 large egg yolks
- 1 teaspoon of vanilla extract
- Pinch of salt
Kitchen Tools Needed:
- Ice cream maker
- Mixing bowl
- Whisk
- Spatula
- Measuring cups and spoons
Instructions:
- In a saucepan, combine the milk, heavy cream, and half of the sugar (50g). Heat gently over medium heat until just simmering, stirring occasionally.
- In a mixing bowl, whisk together the egg yolks and the remaining sugar (50g) until creamy and pale in color.
- Once the milk mixture is heated, slowly pour it into the egg yolks while whisking continuously to temper the eggs.
- Return the mixture to the saucepan and cook over low heat, stirring constantly until it thickens enough to coat the back of a spoon.
- Remove the saucepan from heat and add the chopped dark chocolate, stirring until fully melted and combined.
- Stir in the vanilla extract, salt, and chopped hazelnuts. Cover the mixture and refrigerate for at least 2 hours to chill completely.
- Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency.
- Transfer the gelato to a container and freeze for at least 2 hours to firm up before serving.
Macros:
- Total Calories: 410kcal
- Carbs: 35g
- Proteins: 10g
- Fats: 30g
Tags
Non-Baked Desserts