Monday, July 14, 2014

Gianduja-Stracciatella Gelato

It's ice cream season - and sadly, as of the end of June, we had churned only one batch of ice cream: boring old vanilla. Much as I love the Mexican Chocolate and Coffee ice creams that we make, I wanted to try something new. We decided on Gianduja-Stracciatella Gelato from A Perfect Scoop.
This ice cream takes a bit of time. Toasting, peeling, and finely chopping the hazelnuts. Steeping the hazelnuts in the cream. Making the chocolate flavor for the ice cream. Making the stracciatella (chocolate drizzle) to stir into the ice cream at the very end of churning. But it is so worth it. This might be one of the creamiest, smoothest, richest ice creams we've made. There's a delicious hazelnut flavor, plus the milk chocolate flavor - the ice cream is like a nutella, plus the chocolate crunch from the stracciatella.

I never thought an ice cream could de-throne the Mexican Chocolate Ice Cream from its spot as my favorite ice cream ever, but this comes awfully close, perhaps even succeeding.
Recipe here.

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