Scooped
20130402-chocolate-hazelnut-gelato.jpg

[Photograph: Max Falkowitz]

A pound of hazelnuts goes into this recipe, so keep your scoops on the small side—it's very rich. It's also best to let the ice cream sit on the counter for 10 to 15 minutes before scooping.

About the author: Max Falkowitz is the editor of Serious Eats: New York. You can follow him on Twitter at @maxfalkowitz.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Ingredients

  • 1 pound (about 3 cups) roasted hazelnuts
  • 2 tablespoons neutral flavored oil
  • 2 1/4 ounces (about 3/4 cup) Dutch process cocoa
  • 1 cup sugar
  • 3/4 teaspoon kosher salt
  • 2 cups half and half

Procedures

  1. In a food processor, grind hazelnuts until they form a paste, about 5 minutes. Hazelnuts will first grind into tiny crumbs, then clump into an oily ball, then break down into an oily paste. When they do, oil with processor running and keep running until a smooth paste is formed.

  2. Add cocoa, sugar, and salt to food processor and pulse until ingredients just begin to combine, about 5 short pulses. Turn on processor and let run until very well combined, about 30 seconds. Add half and half to food processor and blend until half and half is well incorporated into hazelnut paste. Taste for seasoning and add salt if necessary.

  3. Pour mixture through a fine mesh strainer into an airtight container and chill in refrigerator until cold, about 3 hours. Churn in ice cream maker according to manufacturer's instructions. Serve immediately as soft serve or let harden in freezer for at least 4 hours to serve as gelato. For longer chilling times, let ice cream soften on counter for 10 minutes or so before serving.