Ingredients
Equipment
Method
Make the chocolate-hazelnut base
- Heat the whole milk and heavy cream in a saucepan until steaming. Whisk in the Dutch process cocoa powder until fully combined, then whisk in the hazelnut paste or Nutella until smooth and glossy.
- In a bowl, whisk the egg yolks, granulated sugar, and cornstarch until pale and thickened. Slowly whisk the warm chocolate-milk mixture into the yolk mixture to temper without scrambling.
- Return everything to the saucepan and cook over medium heat, stirring constantly, until the mixture thickens, about 5 minutes. It should coat the back of a spoon.
- Stir in the vanilla extract and salt, then cool the mixture completely using an ice bath. The base should feel cold to the touch before chilling.
Chill, churn, and freeze
- Refrigerate the base at least 4 hours until very cold. This helps the gelato churn into a dense, silky texture.
- Churn in an ice cream maker on the lowest speed until thickened to soft-serve consistency. Work in small bursts if needed so the mix stays smooth.
- Fold in the roughly chopped toasted hazelnuts. Serve immediately for a softer scoop, or freeze 1-2 hours for firmer gianduia gelato texture.
Notes
Pro tip: cook the custard just until it coats the spoon—overcooking can make it grainy. Store in an airtight container in the refrigerator is not recommended; keep covered in the freezer up to 2 months, and let sit 5–10 minutes at room temperature for best scoopability. Freezer yes; re-churn is optional if it gets icy. For a nut-free option, swap hazelnut paste for a smooth chocolate spread made without nuts and omit the chopped toasted hazelnuts.