Gianduia Gelato

Can you use almond milk or coconut milk instead of whole mikl/;

• sallyanddon69

• Sanford, Fl.

• 6/18/2014

Silky and light without being thin in flavour. The hazelnut came through beautifully.

• Anonymous

• Toronto, ON

• 10/23/2012

The base is simple to make (even if it makes a few dishes), and even though it's only 1/2 frozen (I snuck a taste), I can tell it's going to be spectacular! My boyfriend tasted the mix before I froze it and said it was heavenly, high praise from a man who doesn't eat sweets.

• lmcardle

• Toronto, ON

• 8/19/2012

Another tip: After rubbing the skins off the toasted hazelnuts, remember to shake the nuts in a fine metal sieve to remove even more of the skins. It works!

• Anonymous

• Florida

• 3/24/2012

Another tip: After toasting the hazelnuts and rubbing off the skins, remember to shake them in a metal, fine mesh sieve to remove even more of the skins. It works!

• Anonymous

• Florida

• 3/24/2012

Fabulous! I accidentally burnt the nuts when toasting, but was able to salvage a little over 1 cup. Took off most of skins, but not all before putting in the food processor and it was still fantastic and had plenty of hazelnut taste. Followed the rest of the recipe exactly and everyone loved it. I saved the strained hazelnuts and sprinkled on top. Delicious, restaurant quality.

• Anonymous

• 8/16/2011

This one is a winner! I've made it with all whole milk and also with 1/2 skim milk (all I had on hand) and 1/2 heavy cream. Both were equally great. Use as fine of a mesh as you can to filter out the hazelnuts. It can be a bit grainy if fines slip through, but still fantastic none the less. Keeps well too. We've had it in the freezer for up to a month & it was perfect; did not get icy at all when stored in air-tight containers.

• DrewT

• Charlotte, NC

• 8/8/2011

this is tasty but a bit more of an ice cream recipe than a true gelato. Gelato has far less fat than American ice cream so if you want a truer gelato taste, don't be tempted to substitute heavy cream. It's also important to chill the mixture at least over night The mixture for gelato is typically made using a hot process, which includes pasteurization. Heating the mix to 90°C is essential for chocolate gelato, which is traditionally flavored with cocoa powder. The gelato mix needs to age for several hours after pasteurization is complete in order for the milk proteins to hydrate or bind with the mixture.

• Anonymous

• 2/25/2010

I followed the Julia Child advice on removing the skins from the nuts and it worked fabulous. I think next time I make this I will use less cornstarch though, as the consistency of my mixture was too pudding-like. I also replaced a portion of the milk with heavy cream, but I think next time I will try with just the whole milk. Overall an excellent recipe and reminds me of the Gianduja chocolates of Italy (so tasty!!!!).

• Anonymous

• Northern NJ

• 12/11/2009

hey this is a must try soooooooo try it

• Anonymous

• georgia

• 10/6/2009

我的家人和客人对它大加赞赏,但我觉得李ke I may have scorched the hazlenuts a bit. So 3 forks because I took my fork away. I skinned them using the Julia Child method mentioned by a reader below. I will actually make this again without the nuts because I thought the chocolate flavor was yum. I also appreciated using milk instead of cream for less fat.

• Anonymous

• San Francisco

• 9/23/2009

A pleasure to make!! Tastes very nice too - fantastic if you eat it right away... after a couple days, not so much (I think the hazlenuts overpower it once it sits too long).

• barbmia

• Toronto

• 9/20/2009

Sorry gang, I am going to be a party-pooper. I looked at the recipe and thought-a base of warm milk? Only? I substituted a cup of cream, but even so - blah. Taste, fine; texture - eh. If you are going to bother making ice cream, start with a custard base.

• leeowens

• Sydney

• 9/20/2009

It turns out that gelato made using hazelnuts tastes better if you leave the skins on the nuts. If you do not process the nuts finely enough, or do not strain out the pieces of skin, they will be visible, but it will taste better. And, it is so much more convenient to make the hazelnut paste.

• gelatomastery

• Ann Arbor, Michigan

• 9/13/2009

This was absolutely luscious, and incredibly easy! I rated it only 3 forks simply because I have never made anything like this, and so have nothing to compare it to. I made a couple of minor changes to the recipe: 1) I substituted a pint of natural (no carrageenan or other thickners) heavy cream for that much of the whole milk, and 2) I used a 70:30 (nothing magical about the ratio, it just worked out that way) mix of a couple of chocolates I had on hand (a 60% cacao bar that's spiced with pasilla and cayenne peppers and a touch of cinnamon, and a 54% bittersweet bar. The result was surprisingly subtle added dimension (I had worried that using only the spiced chocolate would be too much). This was my first time using my new Cuisinart ICE-20 ice cream machine, and I'm very pleased with the result: the gelato was quite firm (though it melts quite rapidly since it has no stabilizers in it). Because I was in no hurry, I refrigerated the mix overnight, and put it in the ice cream machine the next day for a 30 minute churning... no problems! By the way: thanks for posting the Julia Child technique for skinning the hazelnuts; it worked like a charm!

• Anonymous

• Hampton Roads (Virginia)

• 9/13/2009