Two Peas and Their Pod

Gianduja Gelato Recipe

Gianduja Gelato Recipe

My brother, sister in law, and their adorable one year old girl, Ramona, were visiting us for the past week. We had so much fun. I loved playing with my little niece, she is such a doll. My brother and his wife are culinary experts, so we spent a lot of time in the kitchen. It was fun having a couple to cook and eat with. One of my favorite recipes from the week was David Lebovitz’s Gianduja Gelato.

My brother lived in Italy for a couple of years. He used to write home and brag about the outstanding gelato. I had never tasted gelato before, but really wanted to after reading his letters. Luckily, when we graduated collage my dad sent us on a trip to Europe. My brother was my personal tour guide. We visited Milan, Como, Venice, Pisa, Cinque Terre, Biella, and Rome. It was an amazing vacation. I fell in love with Italy’s gorgeous scenery, the people, and of course the food.

I still remember my first gelateria experience in Milan. It was one of our first stops after we got off the plane. My eyes lit up as soon as I saw the never ending choices of fresh, creamy gelato. I had to ask my brother to translate some of the flavors, there were so many! I think I stood and stared at the gelato case for at least ten minutes. I was in awe and couldn’t decide on what flavors to get. My brother told me to hurry up and not to worry because I would have time to eventually sample them all.

We were in Italy for two weeks and enjoyed gelato every single day. I loved it. The gelato we made this past week placed me back into that first gelateria in Milan. Gianduja is an Italian candy made of hazelnuts and milk chocolate. If you are a chocolate hazelnut fan, this is the glato for you. It is rich, creamy, smooth, and divine. It is the best!

*You do need an ice cream maker for this recipe. We used our Cuisinart ice cream machine to make this gelato-it works like magic.*

Gianduja Gelato

Yield: 1 quart of gelato


1-1/2 cups (185 grams) toasted hazelnuts
1 cup (250 ml) whole milk
2 cups (500 ml) heavy cream
3/4 cup (170g) sugar
1/4 tsp coarse salt
4 oz milk chocolate (at least 30% cacao solids), chopped
5 large egg yolks
1/8 tsp vanilla extract


1. Rub the toasted hazelnuts in a kitchen towel after roasting to remove as much of the papery skin as possible. Discard the skins. Chop the hazelnuts in a food processor or blender until finely chopped.

2. Warm the milk with 1 cup of the cream, sugar, and salt in a saucepan. Once warm, remove from heat and add the chopped toasted hazelnuts. Cover and let steep for 1-1/2 hours.

3. Put the milk chocolate pieces in a large bowl. Heat the remaining 1 cup of cream in a medium saucepan until it begins to boil. Pour the cream over the milk chocolate pieces and stir until the chocolate is completely melted and smooth. Set a mesh strainer over the top of the bowl.

4. Pour the hazelnut-infused milk through a strainer into a medium saucepan. Squeeze the nuts with your hands to etract as much of the flavorful liquid as possible. Discard the hazelnuts.

5. Rewarm the halzenut-infused mixture. In a separate bowl, whisk together the egg yolks. If you don't have a rubber bottomed bowl, place it on a rubber glove or moistened kitchen towel for the next step. Slowly pour the warm hazelnut mixture into the egg yolks, whisking constanly, then scrape the warmed egg yolks back into the saucepan.

6. Stir the mixture constanly over medium heat with a wooden or heatproof plastic spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the straner and stir it into the melted milk chocolate. Add the vanilla and stir until cool over an ice bath.

7. Chill mixture thoroughly in the refrigerator, then freeze in your ice cream maker according to the manufacturer's instructions.

8. Serve immediately for a soft, smooth gelato. Place gelato in a container and freeze for a firmer gelato.

Note-to toast hazelnuts-place hazelnuts in a 350 degree oven for ten minutes. Stir once while roasting. Remove from oven and let cool and then remove skins.

Recipe from The Perfect Scoop by David Lebovitz

If you like this gelato, you might also like:

Apricot Sorbet from Two Peas and Their Pod
Red Beauty Plum and Muscat Gelato from White On Rice Couple
Homemade Strawberry Gelato from bell’ alimento
Malted Milk Gelato from Andrea’s Recipes

  Yum Pin It

87 Responses to “Gianduja Gelato Recipe”

  1. Jessica — June 7, 2010 @ 4:05 am

    The pictures of your niece on Twitter were SO adorable. She was just precious! This chocolate-hazelnut combo just sounds delicious!

  2. beth — June 7, 2010 @ 4:10 am

    I go to Italy often…mainly for the gelato. You just cannot beat it. My first gelato experience was in Rome with my now hubby. The choice, like you said was overwhelming – think I went for pistachio on that first occasion. Must try this recipe.

  3. Rosa — June 7, 2010 @ 5:13 am

    I love Gianduja! That ice cream looks terrific. I really have to buy that book….



  4. Kristen — June 7, 2010 @ 5:15 am

    I can’t wait to go to Italy someday. This Gelato looks amazing. Love the photos, Maria! Beautiful!

  5. Peter — June 7, 2010 @ 5:56 am

    Maria, we both posted gelato recipes….love this with hazel nuts. I opted for the Ice-30 by Cuisinart….very happy. Lay on an extra scoop for me!

  6. Phoo-d — June 7, 2010 @ 5:58 am

    I’m so happy that it is ice cream season again! David’s book is our favorite source of ice cream inspiration. I haven’t made this one yet and must add it to the list. It sounds incredible!

  7. DessertForTwo — June 7, 2010 @ 6:36 am

    Thank you thank you! This is on the list now that the ice cream bowl is back in the freezer. It takes a break in the winter and sits in the box, but it’s summertime now so back to the freezer!

  8. Jenny Flake — June 7, 2010 @ 6:37 am

    YUM!! This looks like the perfect Gelato to me!

  9. kat — June 7, 2010 @ 6:50 am

    Yummy! We love making gelato too, so good.

  10. Lynn — June 7, 2010 @ 7:14 am

    This is my favorite recipe from The Perfect Scoop. It’s amazing! Now you’ve got me thinking that I need to make it again. Mmmm.

  11. Erica — June 7, 2010 @ 7:26 am

    I still have not tried gelato. I can just imagine how creamy and delicious it is though. Yours looks incredible. I so want to get an ice cream maker. Glad you had fun with your visitors

  12. Traci — June 7, 2010 @ 7:43 am

    Let’s go on a foodie trip to Italy! I love gelato and have been hoping to go to Italy one day. I would love, love, love to eat ice cream and good food everyday in Italy. I say it’s time for an Italian vacation.

  13. Ice cream is truly wonderful, but gelato is a whole different experience, isn’t it? I’d love to try this combination of flavors…the hazelnuts…the chocolate…mmmm. What’s not to love?

  14. SMITH BITES — June 7, 2010 @ 7:57 am

    Well you already know how I feel about gelato – in fact, we made hazelnut gelato last week too – Divine! We’ve planned an entire gelato-making week this summer – wanna come??

  15. Tracey — June 7, 2010 @ 8:00 am

    Your trip to Italy sounds amazing! I’ve never been but it’s on my wish list :) Nice job on the gelato – I definitely need to try this one!

  16. Audrey — June 7, 2010 @ 8:08 am

    Oh, that looks good (and what a beautiful picture). I definitely haven’t explored ice creams/gelatos, or this book, enough. Thanks for the inspiration!

  17. Becky O. — June 7, 2010 @ 8:39 am

    I’ve noticed the recipe a couple times in The Perfect Scoop. Now that I see this delicious picture I must make it. I just love when treats you make at home bring you back to a wonderful memory.

    How fun to have your family in town!

  18. Paula - bell'alimento — June 7, 2010 @ 8:56 am

    Delicious Maria! & hello Chocolate & Hazelnut… swoon! Thanks so much for including my Strawberry Gelato in your round up : ) Mwah!

  19. picky cook — June 7, 2010 @ 9:04 am

    wow does this sound amazing. LOVE the first photo! Glad you had a great time with your family.

  20. Cooking with Kait — June 7, 2010 @ 9:27 am

    The gelato looks amazing and the hazelnut flavor is irresistible. I think I need to run out and buy an ice cream machine.

  21. grace — June 7, 2010 @ 9:42 am

    i’m in no way a gelato connoisseur and i’ve never even heard of gianduja, but that doesn’t stop me from craving a massive bowl of this luxurious treat posthaste!

  22. Melissa — June 7, 2010 @ 11:25 am

    What a great experience to tour Europe after graduation. This gelato looks fabulicious!

  23. Jen @ How To: Simplify — June 7, 2010 @ 11:28 am

    I would love a bowl of this, especially in this hot D.C. weather!

  24. Joanne — June 7, 2010 @ 11:56 am

    Gelato is one of my absolute favorite desserts. It’s not as sweet as ice cream and is oh so refreshing. I love this hazelnut flavor!

  25. eleni — June 7, 2010 @ 12:01 pm

    Mmmmm I want a scoop please….. love hazelnuts and the images so …. tempting!!!

  26. Sophia — June 7, 2010 @ 12:20 pm

    Yum! This looks like a great recipe! I love that you have the measurements for the U.S. and Britain! Very helpful. My fave ice cream recipe is
    Pistachio Ice Cream

  27. Carina — June 7, 2010 @ 12:37 pm

    Oh no! Don’t discard the hazelnuts! Put them in your oatmeal or hot cereal in the morning, add them to a healthy smoothie for more protein, or caramelize some sugar and then add the hazelnuts, cool, and pulverize for praline.

    I can’t wait to try this recipe, I miss all that amazing Italian hazelnut gelato.

    • twopeas replied: — June 7th, 2010 @ 7:29 pm

      I didn’t save the nuts this time, but I have made scones with them before. Great ideas, thanks.

  28. the country cook — June 7, 2010 @ 12:40 pm

    That sounds positively amazing. Eating gelato was one of my most vivid memories from my own trip to Europe. It’s amazing stuff!

  29. Katrina — June 7, 2010 @ 1:42 pm

    I just made this one a few weeks ago, too. SO good. Seemed like quite the involved recipe, but so worth it.
    I added the stratietellia____I can’t spell it–the melted drizzled chocolate that turned to yummy bits of chocolate bites in mouthfuls of hazelnut goodness! 😉
    I can’t wait to try other gelato in my ice cream maker soon!

  30. Fuji Mama — June 7, 2010 @ 1:53 pm

    Nothing beats Italian gelato! Mmmmm, and you’ve made my absolute favorite flavor!

  31. Michelle — June 7, 2010 @ 2:07 pm

    Love the idea of adding hazelnuts to the chocolate gelato! Great idea!

  32. Jaime — June 7, 2010 @ 2:21 pm

    Looks delicious, Maria!

  33. sweetlife — June 7, 2010 @ 2:36 pm

    oh gelato what a fab treat, love this


  34. Pam — June 7, 2010 @ 3:16 pm

    I love that they named their daughter Ramona…too cute. This dessert looks and sounds amazing.

  35. Sweet Pea Chef — June 7, 2010 @ 3:21 pm

    Wonderful picture…I feel like I could almost taste it! Sounds delicious.

  36. Barbara Bakes — June 7, 2010 @ 3:24 pm

    Just got a new ice cream maker and I love Nutella, so I can’t wait to try this yummy recipe. I ate gelato every day when we visited Italy too. I think it’s a rule.

  37. bellini valli — June 7, 2010 @ 3:46 pm

    Fabulous gelato migrated over to Greece since I have never had so many delicious flavour combination sensations. This Nutella version is something I must try.

  38. Bonnie — June 7, 2010 @ 4:07 pm

    I am not a fan of ice cream but I love Gelato. My favorite is from Gelato Classico, a San Francisco business. I may just have to make this recipe. It looks delicious.

  39. Adriana — June 7, 2010 @ 5:27 pm

    It ‘s a fantastic ice cream, good ingredients! Greetings from Milan (Italy) I’ll wait on my blog

  40. Kate — June 7, 2010 @ 6:35 pm

    This looks amazing! You always do such a great job with your recipes and photos. I’m on a major homeade ice cream kick right now, and this is calling my name!

    • twopeas replied: — June 7th, 2010 @ 7:28 pm

      Kate-thanks for the compliment on my photos.

Leave a Comment