Best 6 Gianduia Ice Cream Recipes

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Indulge in the delectable symphony of flavors with our curated collection of Gianduia ice cream recipes. Embark on a culinary journey where rich chocolate and velvety hazelnut intertwine, resulting in a symphony of taste that will tantalize your senses.

Immerse yourself in the classic Gianduia ice cream recipe, a harmonious blend of cocoa, hazelnuts, and cream, delivering a timeless indulgence. For a touch of sophistication, try the Gianduia Swirl Ice Cream, where ribbons of creamy Gianduia ripple through luscious vanilla ice cream, creating an elegant and visually stunning dessert.

If you seek a vegan alternative, the Vegan Gianduia Ice Cream offers a delightful dairy-free option, crafted with almond milk and coconut cream, capturing the essence of Gianduia without compromising on taste. For those with a penchant for simplicity, the No-Churn Gianduia Ice Cream eliminates the need for an ice cream maker, making it an effortless treat to prepare at home.

Explore the versatility of Gianduia with our Gianduia Ice Cream Sandwiches, where scoops of Gianduia ice cream are nestled between crisp chocolate cookies, creating a delightful interplay of textures. Indulge in the richness of our Gianduia Ice Cream Cake, where layers of Gianduia ice cream alternate with moist chocolate cake, resulting in a decadent dessert fit for any occasion.

Each recipe is meticulously detailed, ensuring that home cooks of all skill levels can recreate these Gianduia ice cream delights. Embark on this culinary adventure and let the symphony of chocolate and hazelnut captivate your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

GIANDUIA



Gianduia image

Many of you may know this chocolate hazelnut spread by another brand name but believe us, it's much better when you make your own. Hand-decorated jars packed with this delicious recipe make perfect holiday gifts!

Provided by Canal House

Categories     condiment

Time 30m

Yield 4 servings

Number Of Ingredients 6

5 ounces (1 cup) skinned hazelnuts
8 ounces semisweet chocolate
Baguette, optional if serving immediately
1/2 cup heavy cream
Sugar, large pinch, or more if you prefer a sweeter gianduia
4 tablespoons good quality salted butter, cut into pieces

Steps:

  • Preheat the oven to 350 degrees F. Spread the hazelnuts out on small baking sheet or in an ovenproof skillet and toast them in the oven until they are a deep toasty brown, about 15 minutes. Remove the hazelnuts from the oven and set aside to cool completely.Melt the chocolate in a heatproof medium bowl set over a pot of simmering water over medium-low heat, stirring often.If serving the Gianduia immediately, place your bread in a 350 degrees F oven for 12 minutes.
  • Grind the hazelnuts with the sugar in a food processor to a fairly smooth, buttery paste.
  • Once the chocolate is completely melted, remove it from the heat and whisk in the cream and butter. Stir in the ground hazelnuts. The gianduia will thicken and become soft and peanut butter-like as it cools. Pour the mixture into small jars, or store in a container with a tight-fitting lid.
  • Serve the gianduia with rustic slices of buttered toast.

GIANDUJA CHOCOLATE FONDANT WITH DEVONSHIRE ICE CREAM



Gianduja Chocolate Fondant with Devonshire Ice Cream image

Provided by Food Network

Categories     dessert

Time 2h40m

Yield 8 servings

Number Of Ingredients 14

1 1/3 cups whole milk
0.8 ounces 0% fat milk powder
1/3 cup sugar
1-ounce atomized glucose (powdered glucose)
3 tablespoon unsalted butter, melted
2 large egg yolks
6.5 ounces Devonshire cream
1 pound (4 sticks) unsalted butter, plus extra for muffin tin
2/3 cup all-purpose flour
Pinch salt
1 1/2 pounds dark Gianduja chocolate
8 large eggs
8 large egg yolks
1 cup sugar

Steps:

  • Preheat oven to 425 degrees F.
  • To make Devonshire ice cream. In a small saucepan with a candy thermometer clipped to the side, add the milk, milk powder, sugar, atomized glucose, and butter. Heat until the thermometer reaches 112 degrees F. In a medium bowl, whisk the egg yolks. Before adding the egg yolks to the milk mixture temper it by whisking some of the hot milk into the yolks, then add the yolk and milk mixture back into the milk. Cook on low heat, stirring in figure 8's with a spatula until slightly thickened, at 185 degrees F. Do not over cook, remove immediately from heat. Add the Devonshire cream, mix well and allow to cool before putting in the ice cream machine. Freeze according to manufacturer's instructions, allowing to reach soft to firm consistency. Serve immediately or place in freezer.
  • To make the chocolate fondant. Butter a muffin tin.
  • In a medium bowl, sift together the flour and salt. Over a double boiler on low heat, melt the butter and chocolate. Meanwhile in a standing mixer whip up the eggs, egg yolks and sugar on high until it reaches ribbon stage. Once at ribbon stage turn the mixer to low and add your melted chocolate and butter, combine well. Fold in the flour. Evenly divide the batter into muffin cups. Bake for 12 minutes, it should still be runny in the center. Serve immediately with the Devonshire ice cream on the side.

GIANDUIA ICE CREAM



Gianduia Ice Cream image

Categories     Chocolate     Frozen Dessert     Hazelnut     Gourmet

Yield Makes about 1 quart

Number Of Ingredients 9

5 ounces fine-quality bittersweet chocolate (not unsweetened)
3 ounces fine-quality milk chocolate
2/3 cup butter *
1 vanilla bean
2 cups whole milk
2 cups heavy cream
8 large egg yolks
1/4 cup sugar
Garnish if desired: 1/4 cup chopped toasted skinned hazelnuts

Steps:

  • Chop chocolates into small pieces and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolates with hazelnut butter, stirring until smooth. Remove top of double boiler or bowl from heat.
  • Split vanilla bean lengthwise and scrape seeds into a 3-quart heavy saucepan. Add pod, milk, and cream and bring mixture to a simmer over moderate heat. Remove pan from heat.
  • In a large bowl with an electric mixer beat together yolks and sugar until thick and pale. Add hot cream mixture to egg mixture in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly until a thermometer registers 170° F. (do not let the custard boil or it will curdle.)
  • Pour custard through a sieve into a clean bowl and stir in chocolate mixture until combined well. Chill custard, its surface covered with plastic wrap, until cold, at least 1 hour, and up to 1 day.
  • Serve ice cream sprinkled with hazelnuts.
  • Or available for purchase from Dundee Orchards, P.O. Box 327, Dundee, OR 97115, (503) 538-8105.

GIANDUJA CREAM



Gianduja Cream image

This recipe for gianduja cream is courtesy of Michael Laiskonis.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Nuts & Seeds

Number Of Ingredients 10

2 tablespoons sugar
1 cup heavy cream
1 star anise
Freshly grated zest of half an orange
1 sheet gelatin
1 large egg yolk
4 ounces Amedei "Toscana Nut Brown" gianduja, chopped
Whipped cream, for serving
Hazelnuts, shelled, roasted, and lightly crushed, for serving
Honey, for serving

Steps:

  • In a medium saucepan heat sugar and 2 tablespoons water over medium-high heat and cook, stirring occasionally and brushing down the sides of the saucepan with a damp pastry brush, until the sugar dissolves and comes to a boil. Cook until caramel mixture becomes golden amber in color.
  • Meanwhile, gently warm 1 cup heavy cream in a small saucepan over medium heat. Pour warmed cream over caramel and add star anise and orange zest. Remove from heat and cover; let stand for 10 minutes. Soak gelatin sheet in very cold water, until softened, 5 to 10 minutes.
  • Remove lid from saucepan, return to low heat, and whisk egg yolk into caramel mixture. Squeeze gelatin to remove excess water and add to caramel mixture; continue whisking until mixture has thickened slightly. Remove from heat and whisk in the gianduja; strain mixture through a fine mesh sieve set over a medium bowl.
  • Divide mixture between six 3-ounce glass cups; transfer to a refrigerator and chill until set, 2 to 3 hours.
  • To serve, garnish cream with whipped cream, hazelnuts, and honey.

ITALIAN GIANDUIA LOAF WITH CUSTARD SAUCE



Italian Gianduia Loaf with Custard Sauce image

Gianduia, a ground hazelnut and chocolate confection from the Piedmont, inspired this spectacular terrine.

Yield Serves 12

Number Of Ingredients 21

12 ounces imported milk chocolate (such as Lindt), chopped
1 cup (2 sticks) unsalted butter
1/3 cup light corn syrup
1/2 cup chilled whipping cream
6 tablespoons Frangelico (hazelnut liqueur)
4 large egg yolks
2 tablespoons sugar
2 tablespoons water
1 cup very finely chopped toasted hazelnuts (about 4 ounces)
1/2 cup sour cream
9 ounces bittersweet (not unsweetened) or semisweet chocolate,chopped
10 tablespoons unsalted butter
3 tablespoons light corn syrup
2 cups half and half
1 vanilla bean, split lengthwise
6 egg yolks
6 tablespoons sugar
1 cup chilled whipping cream
1/4 cup Frangelico
3 ounces imported milk chocolate (such as Lindt), finely chopped
12 husked toasted hazelnuts

Steps:

  • Line 5 1/2- to 6-cup metal loaf pan with plastic wrap, overlapping sides. Melt chocolate and butter with corn syrup in heavy large saucepan over medium-low heat, stirring until smooth. Cool to lukewarm, whisking occasionally.
  • Whisk 1/4 cup cream, 4 tablespoons Frangelico, yolks, sugar and 2 tablespoons water in small metal bowl. Set bowl over saucepan of simmering water and whisk constantly until candy thermometer registers 160°F., about 3 minutes. Remove from over water. Add yolk mixture and remaining 2 tablespoons Frangelico to chocolate mixture in pan; whisk until smooth. Mix in nuts. Chill until cool, about 10 minutes. Using electric mixer, beat remaining 1/4 cup cream with sour cream in large bowl to stiff peaks. Add chocolate mixture and fold together. Pour filling into prepared pan; smooth top. Cover and chill overnight.
  • Combine all ingredients in heavy medium saucepan. Stir over low heat until melted. Cool to lukewarm. Pour 1/2 cup glaze over filling in pan; shake pan gently to smooth top. Freeze until glaze sets, about 20 minutes.
  • Line cookie sheet with foil. Lift loaf from pan. Turn loaf out onto foil; peel off plastic. Whisk remaining glaze over low heat until just spreadable. Pour all but 1/4 cup glaze over loaf. Spread over top and sides with icing spatula, spreading glaze that runs onto foil up sides of loaf to cover completely. Chill 1 hour. (Can be prepared 2 days ahead. Cover and chill loaf and reserved 1/4 cup glaze separately.)
  • Bring half and half to simmer in heavy medium saucepan. Scrape in seeds from vanilla bean; add bean. Whisk yolks and sugar in medium bowl to blend. Whisk in hot half and half mixture. Return mixture to saucepan and stir over medium-low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 5 minutes; do not boil. Strain into bowl. Mix in cream and Frangelico. Cover and chill until cold. (Can be prepared 2 days ahead.)
  • Melt milk chocolate in top of double boiler over simmering water, stirring until smooth. Spoon all but 2 tablespoons melted chocolate into parchment cone. Remove loaf from foil and transfer to platter. Pipe chocolate lines crosswise atop loaf, spacing 1/8 inch apart. Dip 1 hazelnut halfway into chocolate in pan; place atop center of loaf. Repeat with remaining nuts, spacing evenly and forming line down center. (Can be prepared 3 days ahead; refrigerate.)
  • Using long thin knife, cut loaf into 1/2-inch-thick slices, wiping knife clean between cuts. Place slices on plate; surround with sauce. Whisk reserved glaze over low heat until melted. Spoon into parchment cone. Pipe Zs atop sauce.

GIANDUIA BROWNIES



Gianduia Brownies image

Categories     Chocolate     Dessert     Bake     Hazelnut     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 16 brownies

Number Of Ingredients 10

1 1/4 cups hazelnuts (about 6 1/4 ounces)
4 ounces fine-quality bittersweet chocolate (not unsweetened)
3 ounces fine-quality milk chocolate
1 stick (1/2 cup) unsalted butter
1/4 cup Nutella* (chocolate-hazelnut spread)
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/2 cup sugar
2 large eggs
*available at specialty foods shops and many supermarkets

Steps:

  • Preheat oven to 350° F. and butter and flour a 9-inch square baking pan, knocking out excess flour.
  • Toast and skin hazelnuts (procedure this page). In a food processor pulse hazelnuts until coarsely ground (bits should be about 1/8 inch).
  • Chop chocolates into small pieces and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolates with butter and Nutella, stirring occasionally until smooth. Remove top of double boiler or bowl from heat.
  • While chocolates are melting, into a bowl sift together flour, baking powder, and a pinch salt. Whisk sugar into chocolate mixture until combined well. Add eggs, whisking until mixture is glossy and smooth. Stir in flour mixture and hazelnuts until just combined.
  • Pour batter into baking pan and bake in middle of oven 35 to 40 minutes, or until a tester comes out with moist crumbs adhering to it. Cool brownies completely in pan on a rack and cut into 16 squares. Brownies keep, layered between sheets of wax paper in an airtight container at cool room temperature, 5 days.

Tips:

  • Use high-quality chocolate and hazelnuts. This will make a big difference in the flavor of your ice cream.
  • Roast the hazelnuts before using them. This will enhance their flavor and make them more aromatic.
  • Make sure the cream and milk are very cold before churning the ice cream. This will help the ice cream freeze more quickly and smoothly.
  • Churn the ice cream until it is thick and creamy. This will take about 20-30 minutes.
  • Transfer the ice cream to a freezer-safe container and freeze it for at least 4 hours before serving. This will allow the ice cream to firm up and develop its full flavor.

Conclusion:

Gianduia ice cream is a delicious and easy-to-make dessert that is perfect for any occasion. With its rich chocolate and hazelnut flavor, it is sure to be a hit with everyone who tries it. So next time you are looking for a special treat, give this recipe a try. You won't be disappointed!

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