• Place the egg yolks and sugar in a stand mixer. Whip at medium speed for about 10 minutes, until the mixture becomes pale, thick, and fluffy.
• While the eggs and sugar are whipping, place two small saucepans on the stove. In the first, heat the whole milk until it’s just about to boil. In the second, gently melt the dark chocolate over low heat or using a double boiler.
• Spread the hazelnuts on a baking sheet and toast them in the oven at 175°C (350°F) for about 5-6 minutes.
• Once toasted, wrap them in a clean kitchen towel and rub them together to remove most of the skins. Let them cool completely.
• Slowly pour the hot milk into the egg and sugar mixture while mixing on low speed. This tempers the eggs and creates a smooth custard base.
• Next, add the melted dark chocolate to the mixture.
• For deeper flavor and a more intense color, also add the unsweetened cocoa powder. Mix until fully incorporated.
• Stir in the cold heavy cream and set the mixture aside.
• Transfer the cooled hazelnuts to a powerful blender or food processor.
• Blend on high speed for several minutes, pausing occasionally to scrape down the sides and avoid overheating the motor. The hazelnuts will first become a fine meal, then begin to release their natural oils and form a creamy hazelnut paste.
• Add the freshly made hazelnut cream to the gelato base. Mix thoroughly to evenly distribute the hazelnut flavor. Finally, add a pinch of vanilla extract to enhance the aroma.

How to Make Gianduia Gelato WITH Ice Cream Maker

• note: If you're using an ice cream maker with a built-in compressor (which cools the mixture while churning), there’s no need to refrigerate the mixture beforehand.

  Pour the gelato mixture into the ice cream maker and process according to the manufacturer’s instructions. This typically takes 30 to 40 minutes, depending on the model. When the gelato reaches a thick, creamy consistency, it’s ready to serve or freeze for later.

How to Make Gianduia Gelato WITHOUT Ice Cream Maker

• Follow steps 1 through 6 to prepare the base. Then, pour the mixture into a freezer-safe container and place it in the freezer.
• Freeze for about 4 to 5 hours, but every 30 minutes, remove the container and stir the gelato vigorously using a hand whisk or fork for about 30 seconds. This breaks up the ice crystals and helps create a smooth, creamy texture. Repeat this process until the gelato is fully frozen.