• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Andrea Meyers logo

  • About
  • Photography
  • The Farm Project
  • Cooking with Kids
  • Grow Your Own
  • Nav Social Menu

    • Flickr
    • Instagram
    • Pinterest
menu icon
go to homepage
  • About
  • Photography
  • The Farm Project
  • Cooking with Kids
  • Grow Your Own
    • Flickr
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • About
    • Photography
    • The Farm Project
    • Cooking with Kids
    • Grow Your Own
    • Flickr
    • Instagram
    • Pinterest
  • ×

    Home » Dessert

    Chocolate Gelato with Hazelnut Praline

    Jul 29, 2009 · Modified: Jun 19, 2021 by Andrea · This post may contain affiliate links · This blog generates income via ads ·

    Jump to Recipe Print Recipe

    Chocolate Gelato with Hazelnut Praline - Andrea Meyers

    I have very fond memories of tasting gelato on my trip to Italy way back when, but my first taste of gelato didn’t happen in Italy; it was actually in Bogota, Colombia. Centro Andino was a pretty new shopping center when I lived in Bogota in the early 90s, and they had a gelateria that drew me in every time I visited the center. I always ordered the dark chocolate gelato with whole almonds because the chocolate was so rich and almonds were my favorite nuts. I don’t fully trust my memory of the taste of that gelato, after all it was 15 years ago, so I haven’t tried to recreate it, but I have been in search of a dark chocolate gelato that would satisfy my cravings.

    Epicurious had a recipe for chocolate gelato from the Hotel Cipriani in Venice that seemed promising. The recipe starts with caramelizing sugar, a twist that got my attention, and has both cocoa powder and bittersweet chocolate. I was a bit disturbed by the amount of cocoa powder listed, a whole cup in addition to the bittersweet chocolate, and some of the comments confirmed my suspicions. I reduced the cocoa powder to ¼ cup, and we were very pleased with the result. The gelato is deep, rich, and sweet, one of those desserts that can satisfy a chocolate craving with just a small scoop. I toasted some hazelnuts to mix in and made hazelnut praline to top it off, a useful skill I learned in the Daring Bakers.

    Hazelnut praline for gelato - Andrea Meyers

    Some stores carry blanched skinned hazelnuts, which will save you a little work, but if you can’t find the skinless kind you can skin the nuts at home. Skinning hazelnuts is one of those things that I don’t get too worked up about. I’ve always roasted then rubbed the hot nuts in a towel to loosen the skins, but as you can see I’m not particularly successful with it. As long as loose pieces of skin aren’t floating around in the ice cream, I’m happy.

    If you have never caramelized sugar, you’ll find it’s pretty easy but demands attention. You can’t walk away from hot sugar and leave it unless you really don’t mind cleaning burned sugar off a pan. It can burn quickly, so stay nearby and keep an eye on the sugar color. The dry method (melting sugar over heat without any liquid) is a standard method but can result in crystallization. You can add 1 tablespoon of corn syrup, which will help prevent crystals from forming.

    Chocolate Gelato with Hazelnut Praline - Andrea Meyers
    Print Pin

    Chocolate Gelato with Hazelnut Praline

    Gelato recipe adapted from Epicurious. Makes about 1 quart.
    Cook Time45 mins
    Refrigeration & Freezing Time14 hrs
    Total Time14 hrs 45 mins
    Course: Dessert
    Cuisine: Italian
    Diet: Gluten Free, Vegetarian
    Keyword: chocolate, gelato, hazelnuts, nuts, summer
    Servings: 8
    Calories: 509kcal

    Equipment

    • 3-quart heavy saucepan
    • double boiler or metal bowl + saucepan
    • stand mixer with paddle attachment, or hand mixer and large bowl
    • candy thermometer
    • ice cream freezer
    • 10-inch heavy skillet
    • sheet pan, greased or lined with a silicone mat

    Ingredients

    Gelato

    • 1 cup granulated sugar
    • 1 tablespoon corn syrup (optional)
    • 2 cups whole milk (hot)
    • ¼ cup Dutch processed cocoa powder (sifted)
    • 3½ ounces fine-quality bittersweet chocolate (chopped)
    • 4 large egg yolks (beaten lightly)
    • 1 cup hazelnuts (toasted and skinned, roughly chopped)

    Hazelnut Praline

    • 1 cup hazelnuts (toasted and skinned)
    • ⅔ cup granulated sugar
    • 1 tablespoon corn syrup (optional)
    US Customary - Metric

    Preparation

    Gelato

    • In the 3-quart heavy saucepan cook ¼ cup (44 g) sugar, over moderate heat until it begins to melt and cook. Don’t stir the sugar until it has begun melting, then stir with a fork until melted completely and deep golden brown. Don’t be tempted to walk away; you need to keep a close eye on caramelizing sugar. (You can add 1 tablespoon of corn syrup to the sugar once it starts melting to help prevent crystallization, but that’s optional.)
    • Add the hot milk very, very slowly. Start with just 2 ounces (60 ml) and pour very gently, whisking. The hot mixture may bloom up the side of the pan, so do this very carefully. Add a little more and continue whisking until all the milk is in the pan. If the caramel hardened, continue cooking until it has melted. Whisk in the sifted cocoa until combined well. Keep the mixture warm. (Alternate directions for the more cautious: After caramelizing the sugar, remove pan from heat and dip pan briefly into a bowl of ice water to stop cooking. Caramel will harden. Cool pan about 5 minutes and return to heat. Add milk and cook over moderate heat, whisking, until caramel is melted.)
    • In a metal bowl set over a saucepan of barely simmering water (or a double boiler), melt the bittersweet chocolate, stirring, and remove from heat. (You can also do this in the microwave in a glass bowl. Heat 30 seconds at a time until almost all the chocolate is melted, then stir in the remaining.)
    • In the bowl of the stand mixer, beat the egg yolks with remaining ¾ cup (131 g) sugar until thick and pale. Whisk in caramel mixture and chocolate in streams until combined. Pour custard into the 3-quart heavy saucepan and cook over moderately low heat, stirring constantly, until the candy thermometer registers 140° F/60° C. Stir and cook custard, 4 minutes more. Do not allow it to boil. Remove the pan from heat.
    • Cool the custard to room temperature, than overnight in the refrigerator. Freeze in an ice-cream maker according to manufacturers instructions. Store churned gelato in a plastic freezer container with tight-fitting lid.

    Praline

    • In the heavy skillet, cook the dry sugar over medium heat until the edges start to melt. Do not stir. As the sugar melts, you can swirl the pan a little to get the melted sugar moving around the pan. Continue cooking until the melted sugar turns a deep golden brown. Again, stay with the sugar while it cooks. (You can add 1 tablespoon of corn syrup to the sugar once it starts melting to help prevent crystallization, but that’s optional.)
    • Scatter the hazelnuts onto the sheet pan lined with the silicone mat and pour the hot melted sugar over the nuts. Allow to cool completely before breaking apart the praline.
    • Serve scoops of gelato with shards of praline on top.

    Nutrition

    Calories: 509kcal | Carbohydrates: 62g | Protein: 9g | Fat: 28g | Saturated Fat: 6g | Cholesterol: 104mg | Sodium: 36mg | Potassium: 406mg | Fiber: 5g | Sugar: 55g | Vitamin A: 229IU | Vitamin C: 2mg | Calcium: 126mg | Iron: 3mg
    Tried this recipe?Share in the comments!

    More Frozen Treats

    Cherry Vanilla Ice Cream - Andrea Meyers
    Cherry Vanilla Ice Cream
    Guinness Milk Chocolate Ice Cream - Andrea Meyers
    Guinness Milk Chocolate Ice Cream
    Passion Fruit Macadamia Nut Ice Cream - Andrea Meyers
    Passion Fruit Ice Cream with Macadamia Nuts

    More Gelato Recipes from Other Blogs

    • David Lebovitz – Pistachio Gelato
    • Good Life Eats – Strawberry Gelato
    • A Good Appetite – Red Velvet Gelato Sandwiches
    « Milan Cookies (The Daring Bakers)
    Zucchini and Tomato Gratin »

    Reader Interactions

    Comments

    1. Y says

      July 29, 2009 at 5:19 pm

      This sounds sooo good! I have fond memories of eating too much gelato in the height of Summer, in Italy too.

    2. A&N says

      July 29, 2009 at 9:28 pm

      I love gelato. Guilt free 😀

      I love the flavours, Andrea!

    3. Sere says

      July 30, 2009 at 2:22 am

      wow! delicious! must try it soon!!!! 🙂

    4. Andrea says

      July 30, 2009 at 5:31 am

      This is ice cream.. mmmm, it looks divine :)))

    5. Becky says

      July 30, 2009 at 8:35 am

      Wow that looks amazing! I haven't had good gelato since I vacationed in Italy, I had my first taste of gelato in Piazza Navona. I'd like to try this but I don't have an ice cream maker. Now I have to add ice cream maker to the kitchen gadgets I need to buy list.

    6. Pontch says

      July 30, 2009 at 10:43 am

      Thank you for sharing
      I enjoyed to read the gelato memories and the receipt that you gave us look and sound delicious.
      🙂

    7. Natashya says

      July 30, 2009 at 3:58 pm

      Totally delicious, I love the praline!

    8. Sam@BingeNYC says

      July 30, 2009 at 2:59 pm

      Yum yum yum. This is exactly what I'd like for dessert (dinner?). Now, I simply have to find a neighbor with an ice-cream maker and AC...

    9. Lynda says

      July 31, 2009 at 6:55 am

      Gorgeous photo. Chocolate with hazelnuts is a divine combination. Thank you for the recipe.

    10. White On Rice Couple says

      August 04, 2009 at 2:56 am

      Oh goodness Andrea, this looks just AMAZING!! We're stopped dead in our tracks. Please revive us and bring us a big bowl.....gallon of this!
      Your new site is just GORGEOUS as well! Thank you for all that you do. You make the blogging world a better place.
      hugs,
      diane and todd

    Primary Sidebar

    Andrea Meyers photo

    Hi, I'm Andrea Meyers: educator, photographer, tea drinker, avid cook, and gardener. I love helping people learn how to do great things.

    More about me →

    Seasonal Favorites

    • Slow Cooker Cuban-Style Black Beans with Rice
    • Baked Boston Brown Bread
    • Slow Cooker Boston Baked Beans (Kids Cook Monday)
    • Slow-Cooker Chicken Korma
    • Roasted Bacon-Wrapped Pork Tenderloin
    • Country Captain Chicken

    Trending

    • Southern Buttermilk Cornbread
    • Dry Beans and Legumes Cooking Chart (From the Pantry)
    • Colombian Hot Chocolate
    • Cincinnati Chili
    web hosting

    Footer

    Return to the top


    About

    • About Andrea
    • Contact
    • Advocacy
    • FAQs
    • As seen in
    • Work with me

    Policies

    • Privacy Policy
    • Nutrition Disclaimer
    • Comment Policy
    • Accessibility
    • Copyright Policy

    As an Amazon Associate, I earn commissions from qualifying purchases.

    ALL PHOTOS AND ORIGINAL TEXT COPYRIGHT © 2005-2022 ANDREA MEYERS PRODUCTIONS LLC
    YOU MAY NOT USE ANY PHOTOS OR ORIGINAL TEXT WITHOUT EXPRESS PERMISSION.