Gianduia Gelato

Tags: #dessert #ice-cream #gluten-free #dairy-free
Servings: 8
Total time: 8 hours

Intense hazelnut–cocoa gelato made entirely in a blender using hot water for fast gum hydration and clean emulsification.

Ingredients

• 600g water
• 200g 100% hazelnut butter
• 100g white sugar
• 50g dextrose (glucose powder)
• 40g cocoa powder (Valrhona or other high-quality)
• 0.8g guar gum
• 0.4g CMC
• 0.5g fine salt

Steps

1. Heat the water in a kettle to boiling, then let it stand 1–2 minutes so it’s about 80–90°C.
2. Weigh the hot water into the blender jar.
3. In a bowl, dry-mix sugar, dextrose, guar gum, CMC, and salt for 30–60 seconds until completely uniform.
4. Start the blender on low; with the lid vented if possible, slowly rain in the dry mix.
5. Blend 60–90 seconds, increasing speed gradually, until the base looks fully dissolved and slightly thickened.
6. Add cocoa powder and blend 30–60 seconds until smooth.
7. Add hazelnut butter and blend 1–2 minutes until glossy and fully emulsified.
8. Pour into a container and chill quickly (ice bath), then refrigerate 4–12 hours to mature.
9. Re-blend 30 seconds.
10. Churn until dense and soft-serve-like.
11. Pack into a container and harden in the freezer until scoopable.

Notes

• Blender safety: Do not run a sealed blender with near-boiling liquid on high speed. Vent the lid if you can, start low, and ramp up gradually; cover with a towel.
• If too hard: use 90g sugar + 60g dextrose; if still too hard, use 85g sugar + 65g dextrose.
• If too dark/bitter: reduce cocoa to 32–35g and add the difference as water.
• If slightly icy: increase guar gum to 1.0g (keep CMC at 0.4g).