Chocolate Hazelnut Ice Cream
Ice Cream and Sorbet

Chocolate Hazelnut Ice Cream

Made with GIANDUJA

Original recipe by Gérard Cabiron

1 step

Recipe Step by Step


Chocolate Hazelnut Ice Cream

1kg whole milk

275g cream 35% fat

60g skim milk powder 0% fat

215g sugar

55g inverted sugar


6g ice cream stabiliser

6g monostearate

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.