Gelato Recipe

Heat dairy

In a medium saucepan, combine the whole milk, heavy cream, and half of the granulated sugar (1.5 tbs). If using a split vanilla bean, scrape the seeds into the milk and add the pod. Warm over medium heat until the mixture is steaming and small bubbles form at the edge (do not boil). Remove from heat and let steep 10–15 minutes if using whole vanilla bean.

Whisk yolks

While the milk is steeping, whisk the egg yolks with the remaining sugar in a bowl until pale and slightly thickened.

Temper and thicken

Remove the vanilla pod. Gradually whisk about 1/3 cup of the hot milk into the yolks to temper, then slowly pour the yolk mixture back into the saucepan with the remaining milk, whisking constantly. Cook over low–medium heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard coats the back of the spoon (170–175°F / 77–80°C) and reaches a thickened, nappe consistency. Do not let it boil.

Finish custard

Remove from heat, stir in the fine sea salt and vanilla extract or the scraped vanilla bean paste (if using extract instead of whole bean). If using vanilla bean paste as the additional fold-in at serving, hold back that tablespoon now. Pour the custard through a fine-mesh sieve into a clean bowl to remove any coagulated bits and the vanilla pod remnants.

Cool quickly

Place the custard bowl in an ice bath (large bowl with ice and cold water) and stir occasionally until it cools to room temperature, about 15–20 minutes. Stir in the optional liqueur now if using. Cover tightly and refrigerate at least 4 hours or overnight until thoroughly chilled.

Toast and skin hazelnuts (if not pre-toasted): spread hazelnuts on a baking sheet and roast at 350°F (175°C) for 10–12 minutes until fragrant and lightly browned. Wrap warm nuts in a clean kitchen towel, rub to remove skins. Let cool.

Make hazelnut paste: in a food processor, pulse the cooled skinned hazelnuts with the confectioners' sugar until crumbly, then process continuously while streaming in the neutral oil or melted butter until a smooth, spreadable paste forms (about 3–5 minutes). Scrape down the bowl as needed. Taste and adjust texture with a little more oil if necessary. Reserve.

When the custard is chilled and ready to churn, remove about 1 cup of the base custard and whisk in 2–3 tablespoons of the hazelnut paste to create the hazelnut fold (adjust to desired intensity). This will create a hazelnut gelato portion.

Make the chocolate sauce: place the chopped dark chocolate in a heatproof bowl. Warm 2 tablespoons of milk (from the measured cups or separately warmed) until just hot and pour over the chocolate. Let sit 1 minute, then stir until smooth. Stir in the corn syrup or honey to create a glossy pourable sauce. If too thick, add a teaspoon of warm milk. Let cool to room temperature; it should be pourable but not hot.

Reserve half of this sauce to ripple into the churned gelato and keep the rest for serving or additional marbling. For a firmer ripple, cool the sauce until slightly thickened but still pourable before swirling into the gelato pan.

Churn base custard: Pour the chilled base custard into an ice-cream maker and churn according to the manufacturer’s instructions until it reaches a soft-serve gelato consistency (typically 20–30 minutes depending on machine).

Separate portions: For a three-flavor presentation (hazelnut, vanilla, chocolate), divide the churned gelato into three portions in separate bowls: roughly 40% hazelnut, 30% vanilla, 30% chocolate, or adjust to preference.

Flavor each portion: Fold the prepared hazelnut mixture into one portion until evenly incorporated. For vanilla portion, fold in the reserved tablespoon of vanilla paste or an extra splash of vanilla extract to intensify. For the chocolate portion, fold in a small amount (1–2 tbs) of the cooled chocolate sauce for a chocolate base — reserve the rest of the sauce for swirling.

Layer and ripple: In a loaf pan or chilled container, spoon layers of each flavored gelato side-by-side or in alternating layers. Drizzle the reserved chocolate sauce between layers and use a spatula or skewer to create gentle swirls—do not overmix, you want visible ribbons of chocolate. Smooth the top and finish with a few small dollops of hazelnut paste on top for accent if desired.

Harden: Cover the pan with plastic wrap or a lid and freeze for at least 3–4 hours to firm up to scoopable gelato texture. Gelato is best enjoyed slightly warmer than ice cream, so remove from freezer 8–10 minutes before serving to soften slightly.

Serving: Scoop or slice gelato into bowls or cups. Optionally drizzle extra chocolate sauce, sprinkle chopped toasted hazelnuts, and add a light dusting of cocoa powder. Serve with small spoons and enjoy at 10–14°F warmer than regular ice cream for optimal flavor.

Storage: Store covered in the coldest part of the freezer in an airtight container for up to 1 week for best texture and flavor. Stir gently before serving if large ice crystals form.