Baci Gelato With Hazelnut And White Chocolate Slab Recipe

Indulge in the rich and creamy Baci Gelato with Hazelnut and White Chocolate Slab. This delectable frozen treat combines the flavors of hazelnut and white chocolate, creating a perfect balance of sweetness and nuttiness. The gelato is made with a smooth and velvety base, infused with crushed Baci chocolates for an extra burst of flavor. Topped with a decadent slab of white chocolate and sprinkled with crushed hazelnuts, this dessert is a true delight for any gelato lover.

4.4
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9hr 5minstotal
8hr 50minsPrep
15minsCook
9hr 5m.total
8hr 50m.Prep
15m.Cook
Baci Gelato With Hazelnut And White Chocolate Slab
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Ingredients for Baci Gelato With Hazelnut And White Chocolate Slab Recipe

  • 0.33 cup Milk
  • 0.17 cup Heavy Cream
  • 0.67 Egg Yolks
  • 0.08 cup Sugar
  • 1.67 Baci Chocolates, Crushed
  • 33.33 gram White Chocolate
  • 1/25 cup Crushed Hazelnuts

Directions: 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.
Nutrition
value
976
calories per serving
71 g Fat22 g Protein70 g Carbs8 g FiberOther

Current Totals

  • Fat
    71g
  • Protein
    22g
  • Carbs
    70g
  • Fiber
    8g

MacroNutrients

  • Carbs
    70g
  • Protein
    22g
  • Fiber
    8g

Fats

  • Fat
    71g

Vitamins & Minerals

  • Calcium
    218mg
  • Iron
    7mg
  • Vitamin A
    15mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    133mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    7mg
  • Vitamin E
    13mg
  • Copper
    1mcg
  • Magnesium
    141mg
  • Manganese
    4mg
  • Phosphorus
    454mg
  • Selenium
    26mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp