I was born and always lived in Umbria (Italy) and specifically in the province of Perugia.
Perugia is the city that gave birth to one of the most popular chocolate ever … especially by lovers!
The “Bacio” …
Here’s the recipe for the gelato version.
½ l. milk
30 gr. of cocoa
40 gr. of cream
2 tablespoons of sugar
15 gr. of milk powder
3 gr. of stabilizer
1 tablespoon of hazelnut paste
Pinch of salt
1 egg yolk
8 whole hazelnuts
Mix all dry ingredients together, then add the egg yolk and continue mixing well.
Add milk and cream mixing all together and finally pour everything in a saucepan and bring the mix up to 85 ° C (pasteurization) with the help of a thermometer.
Allow the emulsion to cool down then add the hazelnut paste stirring constantly.
Stir for about 30/40 min, at this point add the hazelnuts and let the ice cream maker machine stir for a few more minutes .
Let stand in the freezer for about 1 hour .
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