Chocolate Hazelnut Gelato

Source: Mio Gelato via The Oregonian
Makes: About 1.5 Quarts

2 cups hazelnuts, toasted (see note)
1 cup whipping cream
3 cups milk
7 egg yolks
1 cup granulated sugar
1 teaspoon vanilla
1/4 teaspoon salt
4 ounces good-quality dark chocolate, chopped
Mint leaves (garnish)
Fresh raspberries (garnish)

Cool the toasted nuts and reserve a few for garnishing the finished gelato. Grind the rest to a coarse meal in a food processor; do not overprocess.

In a saucepan, bring the cream and milk to a simmer (165 degrees on an instant-read thermometer), and add ground hazelnuts to the hot mixture. Remove from heat. Allow to steep for 30 minutes, and then strain through a colander lined with a few layers of dampened cheesecloth. Press the mixture firmly with the back of a spoon to release all of the liquid. Return the hazelnut milk to a pan and heat gently to a simmer.

Combine the egg yolks, sugar, vanilla and salt in a bowl. Using a whisk or a mixer, beat until the mixture is smooth and a pale yellow color, about 2 to 3 minutes. Slowly add the hot milk mixture to the egg mixture while stirring. Return to the pan and slowly heat while stirring until the custard thickens (180 to 185 degrees).

Remove from heat and whisk in the chocolate until thoroughly blended. Place a sheet of plastic wrap on surface of the custard to prevent a skin from forming. Chill finished custard in refrigerator until completely cool, 4 hours or overnight.

Freeze in ice cream freezer as directed by the manufacturer. If you like firmer gelato, put it into the freezer for 1 hour before serving. Garnish with mint leaves, raspberries, reserved whole hazelnuts, if you like, and serve.

Note: To toast hazelnuts, spread the shelled nuts in a shallow pan and roast in a 275-degree oven for 20 to 30 minutes or until the skins crack. To remove skins, rub nuts while warm with a rough cloth.