Hazelnut and Dark Chocolate Gelato

This is my version of hazelnut chocolate gelato. It is a bit different than what you find in the stores or the recipes you see on line.  First of all, I used my usual gelato recipe- which is made out of whole milk and corn starch. So, that means no fat from eggs and cream. Secondly, instead of steeping the nuts in the milk and then straining them out, I decided to include them in the mix. Doing that provides a great crunch and texture- although straining the nuts out makes this treat more kid friendly. My daughter liked it but she didn’t care for all the nuts in her mouth. I, on the other hand, thought it was delicious. The hazelnut flavor is richer and more enhanced. Especially once I added some hazelnut liquor- it makes it extra scrumptious.

To make the gelato more interesting, I added grated dark chocolate which changes the color as well as the taste. Milk chocolate can be added as well, but I prefer the dark one- plus it is healthier for you.

Overall it was a great, healthy treat we all enjoyed after a dinner get together. I think I will try another one soon – maybe a ginger gelato- yum!!!

• 1 cup roasted hazelnuts

Grind hazelnuts into a powder in a spice grinder. Keep aside.

• 2 cups whole milk
• 2 tablespoons cornstarch
• 2 tablespoons whole milk to mix with cornstarch
• ½ cup plus 1 tablespoon turbinado sugar
• ½ teaspoon salt
• 1 tablespoon hazelnut liquor
• ½ cup shaved dark chocolate

Heat the milk and sugar in a medium saucepan. Add the cornstarch mixed with 2 tablespoons milk. Stir constantly on medium high heat till the mixture reaches custard consistency. Turn the heat off and add the salt, hazelnut liquor, and the hazelnut mixture. Transfer to a glass bowl and refrigerate overnight. Transfer the chilled mixture to an ice cream maker and follow the manufacturer’s instructions. Transfer to a freezer container and stir in the shaved chocolate and freeze for at least 2-3 hours before serving.