GELATO ALLA GIANDUJA (Hazelnut Ice Cream)

Submitted by Maria Seminara Commodore

Basic Mixture for Milk-based Ices
(use this formula as the basis of the recipes for milk-based ices, adding
flavoring to the mixture before freezing)

2	cups whole milk
3/4	cup heavy shipping cream
3	tbsps. light corn syrup
1/3	cup nonfat dry milk powder
2/3	cup sugar
1/2	tsp. granulated gelatin

Combine milk, cream and corn syrup in saucepan. Combine dry milk, sugar
and gelatin in bown and stir to mix. Add dry ingredients to milk mixture,
whisking to prevent lumps. Place saucepan over low heat and bring mixture
to a simmer, whisking occasionally. 

gelato alla gianduja

5 	oz. semisweet chocolate, finely chopped (good quality)
1	cup whole hazelnuts, toasted, skinned and finely ground in food
processor

Whisk chocolate and hazelnuts in saucepan (see above), remove from heat
and cover. Allow to steep for 10 minutes. Pour mixture thru fine mesh
strainer. Cool strained mixture and freeze in an ice cream maker.

Pack gelato in a cold container, press plastic wrap against surface and
cover container with a lid. Store in freezer. Serve on the day it is
prepared for best texture.

Makes about 1 1/2 pints.

Enjoy!

Maria Seminara Commodore