Ingredients
Equipment
Method
Make the chocolate-hazelnut custard
- In a saucepan, heat the whole milk and heavy cream with Dutch process cocoa powder just until steaming, then whisk in hazelnut paste until smooth and glossy.
- In a bowl, whisk egg yolks, granulated sugar, and cornstarch until pale and slightly thickened, about 1 minute.
- Slowly pour the hot chocolate milk into the yolk mixture while whisking constantly to prevent scrambling.
- Return everything to the saucepan and cook over medium heat, stirring constantly, until thickened, about 5 minutes.
- Stir in vanilla extract and salt, then cool completely over an ice bath until the mixture is cold to the touch.
Chill, churn, and finish
- Refrigerate the custard at least 4 hours until fully chilled.
- Churn in an ice cream maker on the lowest speed until thick and dense, then immediately fold in toasted hazelnuts.
- Serve immediately for a soft-set gelato, or freeze 1-2 hours for a firmer scoop.
Notes
Pro tip: whisk the yolks and cook the custard until it visibly thickens, because cornstarch is what gives the gelato its dense, scoopable body. Store in an airtight container in the freezer for up to 2 weeks; for best texture let sit 5-10 minutes at room temperature before serving. No freezer baking is needed beyond the final 1–2 hour freeze. For a dairy-free-ish swap, use a high-fat coconut cream plus oat milk, though the texture may be slightly softer than classic Italian gelato.