Ingredients with Measurements:
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup gianduja chocolate, chopped
- 3/4 cup granulated sugar
- 6 egg yolks
- 1/4 tsp salt
Special equipment needed:
- Ice cream maker
Step-by-step instructions:
1. In a medium saucepan, heat the heavy cream, whole milk, gianduja chocolate, and salt over medium heat until the chocolate is melted and the mixture is smooth.
2. In a separate bowl, whisk together the egg yolks and sugar until pale and thickened.
3. Slowly pour the chocolate mixture into the egg mixture, whisking constantly.
4. Pour the mixture back into the saucepan and heat over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon.
5. Strain the mixture through a fine-mesh sieve into a large bowl.
6. Cover the bowl with plastic wrap, pressing it directly onto the surface of the mixture to prevent a skin from forming.
7. Chill the mixture in the refrigerator for at least 4 hours or overnight.
8. Churn the mixture in an ice cream maker according to the manufacturer's instructions.
9. Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours or until firm.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
- Chilling time: 4 hours or overnight
- Freezing time: 2 hours
Temperature:
- Heat the chocolate mixture over medium heat
- Chill the mixture in the refrigerator
Serving size:
- Makes about 1 quart of ice cream
- Serving size: 1/2 cup
Nutritional information:
- Calories per serving: 320
- Total fat: 23g
- Saturated fat: 14g
- Cholesterol: 155mg
- Sodium: 85mg
- Total carbohydrates: 26g
- Dietary fiber: 1g
- Sugars: 23g
- Protein: 4g
Substitutions for ingredients:
- Gianduja chocolate can be substituted with hazelnut chocolate or Nutella.
Variations:
- Add chopped hazelnuts or chocolate chips to the ice cream mixture before churning.
- Swirl in caramel or chocolate sauce before freezing.
Tips and tricks:
- Make sure to stir the mixture constantly while heating to prevent it from burning.
- Chill the mixture thoroughly before churning for the best texture.
- For a softer ice cream, serve immediately after churning.
Storage instructions:
- Store the ice cream in a freezer-safe container with a tight-fitting lid.
- It will keep for up to 2 weeks in the freezer.
Reheating instructions:
- Allow the ice cream to soften at room temperature for a few minutes before scooping.
Presentation ideas:
- Serve the ice cream in a bowl or cone.
- Top with whipped cream, chopped hazelnuts, or chocolate shavings.
Garnishes:
- Whipped cream
- Chopped hazelnuts
- Chocolate shavings
Pairings:
- Serve with a glass of red wine or a cup of coffee.
Suggested side dishes:
- Fresh fruit
- Biscotti
Troubleshooting advice:
- If the mixture curdles or becomes lumpy, strain it through a fine-mesh sieve before chilling.
Food safety advice:
- Make sure to cook the egg mixture to at least 160°F to kill any harmful bacteria.
Food history:
- Gianduja is a type of chocolate made with hazelnuts that originated in Turin, Italy.
Flavor profiles:
- Rich, creamy, and nutty with a hint of chocolate.
Serving suggestions:
- Serve as a dessert after a meal.
Related Categories
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Region: Italian
Taste: Rich, Creamy, Nutty, Sweet, Chocolatey