Indulge in Authentic Homemade Gianduja Gelato: The Ultimate Milk Chocolate Hazelnut Recipe
Skip the store-bought versions and treat yourself to the exquisite pleasure of rich, homemade milk chocolate hazelnut gelato. This easy-to-follow recipe unlocks the secrets to achieving the perfect, classic Gianduja flavor and the lusciously smooth texture that defines true Italian gelato.
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If the mere mention of chocolate and hazelnut instantly brings to mind the iconic ‘Nutella,’ then you’re already familiar with the irresistible magic of Gianduja! While that famous spread introduced many of us to this beloved Italian flavor, experiencing it in the form of rich, homemade milk chocolate and hazelnut gelato elevates it to an entirely new level of deliciousness. This recipe is your comprehensive guide to creating an authentic, intensely nutty, and perfectly balanced chocolate hazelnut gelato, a dessert cherished across all of Italy.
Gianduja itself boasts a fascinating history, with roots deeply planted in early 19th-century Turin, Italy. During a period when cocoa was scarce and expensive due to continental blockades, ingenious local chocolatiers found a brilliant solution. They blended precious chocolate with readily available, fragrant hazelnuts, which were abundant in the Piedmont region. This innovative combination not only resulted in a delightful spread but also birthed a unique flavor profile that would eventually captivate the world of sweets. From exquisite candies and decadent cakes to luxurious pastries, the Gianduja flavor is incredibly versatile. However, many argue that it reaches its pinnacle of creamy perfection when expertly churned into gelato, offering an unparalleled sensory experience.
Making milk chocolate hazelnut gelato might sound complex, but the process is remarkably simple and rewarding. It primarily involves preparing a classic Sicilian-style gelato base, gently folding in melted, high-quality milk chocolate, and then incorporating finely ground, toasted hazelnuts. The resulting dessert is an unforgettable treat that delights everyone, from the youngest family members to the most discerning adults, making it an instant crowd-pleaser.
Essential Tips for Crafting Perfect Homemade Hazelnut Gelato
Creating exceptional homemade milk chocolate hazelnut gelato involves a few key considerations that can significantly impact the final flavor and texture. Follow these expert tips to ensure your Gianduja gelato is nothing short of perfection.
The Quality of Your Milk Chocolate Truly Makes a Difference
For the most authentic and delicious milk chocolate hazelnut gelato, the quality of the chocolate you use is paramount. Investing in a good quality baking chocolate will elevate the flavor and contribute to that coveted smooth, melt-in-your-mouth texture. Look for milk chocolate with a cacao content between 30% and 40%. This range provides the ideal balance of sweetness and chocolate depth without overpowering the delicate hazelnut notes.
I highly recommend the following premium brands for superior results:
- Valrhona’s “Jivara Lactée” (40% cocoa): Known for its pronounced creamy, caramel, and vanilla notes.
- Cacao Barry’s “Lactée Barry” (35.3% cocoa): Offers a beautiful balance with a rich milky taste.
- Callebaut’s Belgian Milk Chocolate Baking Callets (33.6% cocoa): A versatile and reliable choice, famous for its balanced cocoa and milk flavor.
- Guittard’s Milk Chocolate Baking Chips (31% cocoa): A fantastic option for those seeking a smooth and accessible premium milk chocolate.
Embrace Real Hazelnuts for Unmatched Flavor
While many quick-fix recipes suggest stirring Nutella into a gelato base as a shortcut, for the true, deep taste of toasted hazelnuts and the most delightful interplay with milk chocolate, you absolutely must use real nuts. This is the traditional method by which authentic Gianduja is made, and the difference in flavor is astounding. The unique, earthy, and sweet notes of freshly roasted and ground hazelnuts simply cannot be replicated by commercial spreads, no matter how delicious they are. Try it this way once, and you’ll discover an unparalleled depth of flavor that will make you a believer in the real thing.
Hazelnuts Are Known by Several Names
When shopping for hazelnuts, you might encounter them packaged under different names. For instance, raw hazelnuts are sometimes sold as “filberts.” Rest assured, filberts and hazelnuts are one and the same! The two terms are often used interchangeably, though “filbert” technically refers to a specific species or cultivar of hazelnut. Regardless of the name on the package, what matters most is selecting fresh, unblemished nuts for the best flavor in your homemade Gianduja gelato. (You can delve deeper into why hazelnuts go by several names here.)
Simple Steps to Perfectly Peel Hazelnuts
Peeling hazelnuts is a crucial step for achieving the silkiest texture in your milk chocolate hazelnut gelato, and it’s surprisingly easy! The secret lies in roasting them first, which loosens their skins.
To roast and peel hazelnuts effectively:
- **Spread & Roast:** Arrange your raw hazelnuts in a single layer over a baking sheet. Bake them in a preheated oven at 350°F (170°C) for approximately 15 minutes. During this time, give the tray a good shake every five minutes to ensure even roasting.
- **Observe:** You’ll know they’re ready when the skin of the hazelnuts appears shiny and slightly crackled.
- **Rub & Peel:** Immediately remove the hazelnuts from the oven and transfer them to a clean dish towel. Gather the corners of the towel to form a bundle, then vigorously rub the hazelnuts against each other within the towel. This friction will cause the skins to slough off.
- **Clean Up:** Open the towel and carefully pick out the peeled hazelnuts. Don’t worry if a few stubborn bits of skin remain – that’s perfectly normal and won’t affect the flavor or texture significantly. Just ensure you discard all the loose, papery bits.
- **Storage:** Once cooled, store your roasted and peeled hazelnuts in an airtight container in the refrigerator until you are ready to use them.
Consider Pre-Roasted and Peeled Hazelnuts for Convenience
For those looking to save time in the kitchen, some companies offer unsalted roasted and peeled hazelnuts. While these often come at a slightly higher price point, the convenience they offer can be well worth it, especially when you’re craving homemade Gianduja gelato without the extra prep. Reputable brands such as Yupik in Canada and AZNUT in the US are excellent sources.
Given that nuts are an investment, it’s crucial to ensure their freshness. Stale nuts can ruin the flavor of an otherwise perfect dessert. When purchasing roasted nuts, always choose them from a store with a high turnover and from a company with a strong reputation for quality. This ensures you’re getting the freshest possible product, guaranteeing the vibrant, nutty flavor essential for your milk chocolate hazelnut gelato.
Understanding the Gelato Base for This Recipe
To create this rich hazelnut gelato, I’ve adapted my renowned Sicilian-style gelato base. Traditionally, Sicilian gelato often uses cornstarch as a thickening agent, distinguishing it from other bases that rely on egg yolks. In this particular Gianduja gelato recipe, the inclusion of milk chocolate naturally contributes to the thickening of the base, which means you won’t need either cornstarch or egg yolks to achieve that incredibly silky, rich gelato consistency. This natural thickening simplifies the process while still delivering an authentic texture.
For a deeper dive into the art and science of authentic gelato making, including the nuances between different types of bases and their characteristics, I encourage you to explore my detailed guide to Italian ice cream. It covers everything from the historical context to the technical details of achieving perfect gelato at home.
Crafting Delicious Vegan Hazelnut Gelato
For those seeking a dairy-free or vegan alternative, you can absolutely create a milk chocolate hazelnut gelato with an exceptional flavor and texture. For the best results in vegan gelato, I highly recommend a thoughtful combination of oat milk with coconut cream. Oat milk brings a smooth, neutral flavor profile that closely mimics the taste and feel of dairy milk. Coconut cream, on the other hand, provides an unbelievably rich and creamy texture, essential for gelato. While coconut milk and cream can have a strong flavor, using only coconut cream in conjunction with oat milk helps create a perfect balance, where the coconut flavor is present but not overwhelming, allowing the hazelnut and chocolate to shine.
Here’s how to easily adapt the original ingredients to create a delightful vegan version of this milk chocolate hazelnut gelato:
- **Milk Substitute:** Replace the full quantity of cow’s milk (2 cups / 500 ml) with an equal amount of oat milk. Choose a high-quality, unsweetened oat milk for the best flavor.
- **Cream Substitute:** Replace the full quantity of heavy cream (1 cup / 250 ml) with rich coconut cream. Alternatively, soy cream or a dedicated vegan heavy cream substitute can also be used, depending on your preference and availability.
Additionally, ensure that the milk chocolate you select for your recipe is certified vegan, as many milk chocolates contain dairy. There are excellent vegan milk chocolate options available that will melt beautifully and integrate seamlessly into your gelato base.
For an even deeper dive into making delicious vegan gelato, including all my expert tips, tricks, and a wider array of ingredient substitution ideas, be sure to read my detailed guide on crafting dairy-free delights.
Unlock the Secrets: A Comprehensive Guide to Making Italian Ice Cream at Home
If you’re new to the wonderful world of gelato making, don’t miss out on my comprehensive guide to making Italian ice cream at home. This invaluable resource condenses over 20 years of my gelato-making experience, offering you all the insights and tips you’ll need to master this delightful dessert. In this guide, you’ll discover the fundamental differences that set authentic gelato apart from American-style ice cream, understand the distinctions between a classic gelato base and a Sicilian-style gelato base, and learn why investing in an ice cream maker is essential for achieving the best Italian ice cream texture. Plus, you’ll gain access to a collection of my vibrant and diverse gelato recipes, all conveniently located in one place. Get ready to embark on a delightful churning adventure!
Enhance Your Skills with Our Free Gelato Video Masterclass
For those who prefer a visual learning experience, don’t miss my free gelato video masterclass! This engaging and informative cooking class will take you step-by-step through the entire gelato-making process. You’ll gain a clear understanding of what makes gelato distinctly different from ice cream, learn how to prepare a versatile gelato base that can be customized into a multitude of incredible flavors, and uncover all my personal secrets and expert tips for churning and serving truly outstanding gelato. The masterclass even includes instructions for making delectable dairy-free and vegan gelato options! In essence, it’s a comprehensive, visually rich class designed to quickly transform you into a confident gelato master. Watch Now!
Pin Recipe
Milk Chocolate and Hazelnut Gianduja Gelato Recipe
Ingredients
For the Milk Chocolate Gelato Base
- 2 cups whole milk
- 1 cup heavy cream
- 6 oz high-quality milk chocolate, coarsely chopped (30-40% cacao)
- ½ cup granulated sugar
- 2 tbsp cornstarch
- 1 tbsp hazelnut liqueur, such as Frangelico (optional, enhances hazelnut flavor)
For the Hazelnut Butter
- 5 oz roasted and peeled hazelnuts (see note on how to prepare or purchase)
Instructions
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For the Milk Chocolate Gelato Base: Begin by measuring out the whole milk. Scoop out 2 tablespoons (30 ml) into a small bowl and set aside.
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Pour the remaining milk into a medium saucepan. Add the heavy cream, chopped milk chocolate, and granulated sugar. Place the saucepan over medium heat and whisk constantly until the milk chocolate and sugar are completely melted and smoothly incorporated into the liquid. Temporarily remove the saucepan from the heat.
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In the small bowl with the reserved milk, whisk in the cornstarch until smooth. Pour this cornstarch slurry into the saucepan with the chocolate mixture and whisk well to combine. Return the mixture to medium-low heat and continue to cook, whisking constantly, for about 5 minutes. The mixture will visibly thicken slightly. If using, whisk in the hazelnut liqueur at this stage.
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Strain the warm milk chocolate gelato base through a fine-mesh sieve into an airtight container. Allow it to cool completely to room temperature, then transfer it to the refrigerator and chill overnight.
Crucial for texture: The milk chocolate gelato base must be very cold before churning. This pre-chilling step is essential for producing the smoothest, silkiest, and most desirable gelato texture.
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For the Hazelnut Butter: Using a stick blender or a mini food processor, finely grind the roasted and peeled hazelnuts until they transform into a smooth, creamy butter consistency. This process can take between 3 to 5 minutes, depending on the power of your appliance. There’s no need to add any liquid; just be patient. Scrape down the sides of the container periodically to ensure all nuts are finely ground.
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Measure out ½ cup (125 ml) of the freshly made hazelnut butter. Any remaining hazelnut butter can be stored for other uses, like spreading on toast.
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Whisk the measured hazelnut butter into the thoroughly chilled milk chocolate gelato base. For a perfectly smooth and uniform consistency, use a stand blender, a stick blender, or a food processor to fully combine and blend the mixture. For the absolute silkiest texture, you may wish to strain the mixture one last time.
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Pour the prepared Gianduja gelato custard into the bowl of your ice cream maker. Churn the mixture according to your manufacturer’s specific instructions. Continue churning until the gelato reaches a thick, icy, yet still easily spoonable consistency.
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STORAGE: Once churned, transfer the gelato to an airtight container and freeze for at least two hours, or until firm.
For the ultimate enjoyment: Homemade milk chocolate hazelnut gelato is at its absolute creamiest and best when savored within 2 weeks of churning. Beyond this period, especially if stored in a regular freezer rather than a chest freezer, some ice crystals may inevitably begin to form, slightly altering the texture. While the gelato will remain perfectly edible for up to 2 months, for the peak experience, I advise enjoying it as quickly as possible after making it.
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SERVING: Always remember to take your milk chocolate hazelnut gelato out of the freezer and let it sit at room temperature for about 20 minutes before serving. This brief softening period will make it much easier to scoop and will also allow the gelato to reach its ideal temperature and texture, enhancing its flavor profile and creaminess.
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MAKE IT DAIRY FREE: For a dairy-free version, simply substitute lactose-free milk or oat milk for the regular milk, and lactose-free heavy cream or soy cream for the regular heavy cream. Ensure your milk chocolate is also dairy-free.
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MAKE IT VEGAN: For a completely vegan delight, please refer to my detailed guide and instructions for making vegan gelato, which provides comprehensive ingredient substitutions and tips.
Video
Notes
To roast and peel hazelnuts, spread them over a baking sheet and bake at 350°F (170°C) for 15 minutes, giving the tray a good shake every five minutes. When the skin of the hazelnuts is shiny and crackled, remove from the oven and transfer to a clean dish towel. Close the towel up into a bundle and rub the hazelnuts against one another vigorously to remove the skin. Open the towel and pick up the peeled hazelnuts. Some bits of skin will remain and that’s ok, simply make sure to discard all the loose papery bits. Keep the roasted hazelnuts in an airtight container in the fridge until ready to use.
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Explore More Irresistible Gelato Recipes
Once you’ve mastered this divine milk chocolate hazelnut Gianduja gelato, you’ll undoubtedly be eager to explore more frozen delights. Browse through all my gelato recipes for inspiration! From fruity concoctions to rich, creamy classics, you’re sure to discover new favorites that will impress family and friends alike.
- Decadent Dark Chocolate Gelato
- Rich Pistachio Gelato
- Aromatic Orange Almond Gelato
- Energizing Coffee Gelato
- Bright & Zesty Lemon Gelato
- Sweet Maple Gelato
- Luscious Blueberry Gelato
- Elegant Raspberry Rose Gelato
- Classic Cherry Gelato
- Unique White Chocolate and Strawberry Gelato
- Seasonal Fresh Peach Gelato
- Exotic Mango and Passion Fruit Gelato (Vegan)
- Tangy Rhubarb Gelato
- Unexpected Sweet Corn Gelato
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