Baci Gelato With Hazelnut And White Chocolate Slab Recipe

Cooking Directions

• STEP 1.In a saucepan, heat milk and cream over medium heat until it starts to simmer.
• STEP 2.In a separate bowl, whisk together egg yolks and sugar until well combined.
• STEP 3.Slowly pour the hot milk mixture into the egg yolk mixture, whisking constantly.
• STEP 4.Return the mixture to the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.
• STEP 5.Remove from heat and stir in crushed Baci chocolates until melted and well incorporated.
• STEP 6.Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions.
• STEP 7.While the gelato is churning, prepare the white chocolate slab by melting white chocolate in a microwave or double boiler.
• STEP 8.Pour the melted white chocolate onto a lined baking sheet and spread it into a thin, even layer.
• STEP 9.Sprinkle crushed hazelnuts over the melted chocolate and let it set in the refrigerator.
• STEP 10.Once the gelato is ready, transfer it to a container and freeze for at least 2 hours.
• STEP 11.Serve the Baci gelato in scoops, topped with a piece of the hazelnut and white chocolate slab.

Cooking Tips

• Make sure to temper the egg yolks by slowly adding the hot milk mixture to avoid curdling.
• For a stronger hazelnut flavor, you can add a few drops of hazelnut extract to the gelato base.
• To easily crush the Baci chocolates, place them in a ziplock bag and use a rolling pin or the back of a spoon.
• For a smoother texture, strain the gelato mixture before churning to remove any lumps or cooked egg bits.

Storage and Serving

• Store any leftover gelato in an airtight container in the freezer for up to 1 week.
• To serve, let the gelato soften at room temperature for a few minutes before scooping.
• You can garnish the gelato with additional crushed hazelnuts or drizzle it with melted chocolate for extra indulgence.