Gianduja, Hazelnut and Chocolate Ice Cream

Gianduja, Hazelnut and Chocolate Ice Cream

Recipe by icecreamcalc
Calories/100g

276

kcal
Sweetness

18

%
Yields

1.3

quarts/liter
Weight

1157

g

Ingredients

  • Milk (3%)
    460g

  • Cream (40%)
    270g

  • Hazelnut butter
    115g

  • Valrhona Cacao powder
    20g

  • Sucrose
    130g

  • Dextrose
    100g

  • Skim milk powder
    20g

  • Egg yolk
    34g

  • Stabilizer
    1.4g (LGB 0.8g+Guar 0.4g+Lambda Carrageenan 0.2g)

  • Vanilla extract
    5g

  • Salt
    2g

Directions

  • Add all dry ingredients to a bowl and mix well
  • Add all other ingredients to a pan
  • Whisk in the dry ingredients
  • Slowly heat to 83C/181F while stirring
  • Transfer to a high speed blender and run on high for 1 minute
  • Transfer to a zip-lock bag and chill in ice water
  • Age in fridge overnight or at least four hours
  • Strain into your ice cream machine and churn
  • Freeze
  • Hazelnut butter
  • Roast the hazelnuts on a tray in a 175C/350F oven for 12-15 minutes
  • Put the hazelnuts on a towel and remove as much of the skin as possible by rubbing the hazelnuts in the towel.
  • Mix in a blender to make a fine paste. This might take some time but you need to blend to a creamy texture and not just a powder. Look up nut butter on google if unsure.

Notes

  • Use your favorite stabilizer and modify weight as needed. More info on this page
  • If using milk/cream with a different fat % use the software to recalculate or this page

Detailed data

NameAmount
Butter fat10.54 %
Total fat17.74 %
MSNF6.34 %
TSNF31.19 %
Total solids48.93 %
POD183.59
Freezing point-4.6°C, 23.7°F
Weight1157.40 g
Final weight1157.40 g

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