‘The Perfect Scoop’ Gianduja-Stracciatella Gelato

This recipe, adapted from our favorite ice cream book — David Lebovitz’s The Perfect Scoop — combines gianduja gelato with stracciatella, the classic Italian method of creating chocolate chips in gelato. What’s gianduja? A Piedmontese confection, that combines hazelnut paste and dark chocolate; it’s the inspiration for Nutella. (Saveur wrote a good story about it some years back.)

READ: Cookbooks We Love: David Lebovitz’s ‘The Perfect Scoop’ is the only ice cream book you’ll ever need

READ: For a luscious treat this weekend, make Gianduja-Stracciatella (hazelnut-chocolate) Gelato

If the stracciatella, made by pouring melted chocolate into the gelato just as it’s finishing churning, seems like chocolate overload, you can leave it out for a smooth hazelnut gelato flavored more gently with milk chocolate. Either way, it is insanely rich and delicious.

Makes about 1 quart (1 liter).

Ingredients

1 1/3 cups (185 g) shelled hazelnuts

1 cup (250 ml) whole milk

2 cups (500 ml) heavy cream