Chocolate Hazelnut Ice Cream

Heat the milk with cream and inverted sugar.



Combine together all powders and stir it at 45°C.



At 45°C, pour in a saucepan and cook at 85°C.



Stir in the Gianduja and bring it back to 85°C.



Mix with a hand blender and strain through.



Chill down quickly to 4/5°C within 2 hours.



Allow to mature for 4 to 12 hours at 4/5°C.



Mix with a hand blender and churn.



Set aside in a blast freezer and store at -20°C.