Active Time

　　30 min

　　Total Time

　　4 hr

　　The satiny hazelnut-flavored chocolate called gianduia—named for the masked character Gianduia of the centuries-old Italian commedia dell'arte—makes for a gelato that is suave and intense.

　　

Ingredients

Makes about 1 quart

　　2 cups hazelnuts (8 ounces), toasted , skins rubbed off, and cooled

　　3/4 cup sugar

　　1/8 teaspoon salt

　　4 1/2 cups whole milk

　　3 tablespoons cornstarch

　　4 ounces bittersweet chocolate (no more than 60% cacao), finely chopped

　　Equipment: an ice cream maker

　　

Step 1

Pulse hazelnuts with sugar and salt in a food processor until finely ground. Transfer to a heavy medium saucepan with milk and bring just to a boil, stirring occasionally. Remove from heat and let steep, covered, 20 minutes.

　　

Step 2

Strain mixture through a fine-mesh sieve into a bowl, then return to cleaned saucepan.

　　

Step 3

Put 1/4 cup milk mixture in a small bowl and whisk in cornstarch. Return to saucepan, then boil over medium heat 2 minutes, whisking often (mixture will be thick). Remove from heat and add chocolate, stirring until melted and incorporated. Chill, stirring occasionally, until very cold, 3 to 6 hours.

　　

Step 4

Freeze mixture in ice cream maker. Transfer to an airtight container and put in freezer to firm up.

　　Cooks' note:

　　Gelato keeps 1 week.