This chocolate hazelnut gelato, known as gianduia in Italian, is chocolate ice cream and hazelnuts. It’s a classic Italian gelato and tastes like Nutella.
We’re food folks, not math people. But perhaps our most favorite equation ever? Chocolate + hazelnuts = gianduia. (That’s essentially what Nutella is, folks.) It’s a basic yet brilliant mathematical expression in the Piedmont region of Italy. And it perfectly illustrates how the sum is most definitely greater than the parts. Michelangelo couldn’t have expressed this creative brilliance any better. Originally published August 30, 2013.–Renee Schettler Rossi
Chocolate Hazelnut Gelato | Gelato di Gianduia
- Quick Glance
- 35 M
- 7 H
- Makes 8 (1/2-cup) servings
Special Equipment: Ice cream maker
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Recipe Testers Reviews
This chocolate hazelnut gelato is like the elegant, frozen cousin of Nutella. It has a deep chocolate flavor with the great texture of chopped hazelnuts. The richness of this ice cream would really lend itself well to Popsicle form.
This is a very nice gelato. Smooth, creamy, chocolatey, and crunchy. Rich, but not too rich; sweet, but not too sweet.
This recipe calls for a substantial amount of hazelnuts. Blanching the nuts literally was the most labor-intensive step in the entire process. In the future, I intend to plan ahead and purchase blanched hazelnuts. I read through the recipe before I began, and noted that the sugar was "divided use" so I didn't inadvertently add all of it while things were under way. I used Cacao Barry Callebaut Amber, and Frangelico in the recipe. Two cups ground hazelnuts was too much for my strainer, so I had to do that in batches. I am the dishwasher in my kitchen, and this recipe requires a substantial amount of labor in that regard. Just sayin'. I had thought that an entire cup of chopped nuts added to the custard base would be too much, but the effect produced was similar to eating chocolate-covered almonds. The result was a nice toasted nut crunch, but not hazelnut that overpowered chocolate. The balance was just about right.
That said, if I were to make this recipe again, I would double the amount of Frangelico. Also, I used Jeni's (Splendid Ice Cream) procedure of putting the custard in a resealable plastic bag and submerging it in an ice bath rather than refrigerating it for a more rapid chill.
Gianduia is probably one of my favorite flavors. It’s tough to go wrong with roasted hazelnuts and chocolate, and this recipe delivers that combination almost perfectly, with plenty of bitter chocolate and nutty hazelnut.
I say “almost perfectly” because I think it needs a touch more sugar. Maybe 1 cup instead of 3/4 cup would round out the sweetness better and will also help make for a softer texture for the ice cream.
As it is, the recipe is very tasty, but the ice cream sets too hard for my taste—I prefer ice cream that can be scooped right out of the freezer—and needs to sit on the counter for a few minutes to soften slightly.
Hazelnut and cocoa—wow, what a spectacular combination. This chocolate hazelnut gelato is simply divine with the robust hazelnut flavor and the hint of chocolate. Even though it’s a tad elaborate compared to making regular ice cream, this recipe was worth every effort.
I toasted the hazelnuts before skinning them, and that definitely helped in terms of efforts. One does have to watch the custard carefully while it cooks as it’s quite thick and can scorch if left unattended. I chilled the custard overnight before processing it.
Wow! This did not last long at my house! Gianduia is one of my favorite things, and this ice cream really delivers that flavor. Adding the toasted nuts at the end takes it over the top.