Gelato Di Ducchessa
Indulge in the luxurious decadence of Gelato Di Ducchessa, a velvety Italian dessert that combines the rich nuttiness of hazelnut paste with the deep, bittersweet notes of dark chocolate. This homemade gelato is crafted using a traditional custard base of creamy whole milk, heavy cream, and egg yolks, ensuring an irresistibly smooth and creamy texture. Infused with a hint of vanilla and a touch of salt to enhance the flavors, this gelato transforms into a gourmet experience when churned to perfection in an ice cream maker. Perfect for elevating any dinner party or treating yourself to a moment of pure bliss, Gelato Di Ducchessa is best served with a sprinkle of crushed hazelnuts or delicate chocolate shavings. A must-try for gelato enthusiasts and dessert lovers alike!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 ml Whole milk
- 250 ml Heavy cream
- 120 g Granulated sugar
- 5 Egg yolks
- 150 g Hazelnut paste
- 100 g Dark chocolate (70% cocoa, finely chopped)
- 1 tsp Vanilla extract
- 0.25 tsp Salt
Instructions
In a medium saucepan, combine the whole milk and heavy cream. Warm the mixture over medium heat until it just starts to simmer. Do not let it boil.
In a large mixing bowl, whisk together the granulated sugar, egg yolks, and salt until the mixture becomes pale and creamy.
Slowly pour the warm milk and cream mixture into the egg yolk mixture, whisking constantly to temper the eggs.
Pour the tempered mixture back into the saucepan and cook over low heat, stirring constantly with a wooden spoon or heatproof spatula, until it thickens enough to coat the back of the spoon. (This should take about 8-10 minutes.)
Remove the saucepan from the heat and stir in the hazelnut paste, dark chocolate, and vanilla extract until fully incorporated and smooth.
Strain the mixture through a fine-mesh sieve into a clean bowl to remove any lumps.
Let the custard cool at room temperature for 15 minutes, then cover the surface with plastic wrap to prevent a skin from forming. Chill in the refrigerator for at least 4 hours or overnight for best results.
Once chilled, transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions, usually 20-25 minutes, until the gelato reaches a soft-serve consistency.
Transfer the churned gelato to an airtight container. Press a piece of parchment paper or plastic wrap over the surface to prevent ice crystals from forming, then freeze for at least 2 hours to firm up.
Serve Gelato Di Ducchessa in bowls or cones, optionally garnished with crushed hazelnuts or chocolate shavings for an extra flourish.
Nutrition Facts
Calories |
3432 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.2 g | 328% | |
| Saturated Fat | 98.8 g | 494% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 1234 mg | 411% | |
| Sodium | 929 mg | 40% | |
| Total Carbohydrate | 218.4 g | 79% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 176.3 g | ||
| Protein | 60.5 g | 121% | |
| Vitamin D | 8.0 mcg | 40% | |
| Calcium | 993 mg | 76% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 2617 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
