Gianduja Chocolate Chunk Gelato

Makes about 1 quart or 8 servings (about 1/2-cup each)

1 cup hazelnuts (filberts)

21/4 cups whole milk

1/3 cup heavy cream

4 large egg yolks

2/3 cup sugar

Dash of salt

2 ounces unsweetened

chocolate, finely chopped

1 tablespoon hazelnut liqueur 1/2 teaspoon vanilla extract

1 chocolate-hazelnut bar (3 to 4 ounces) chopped in small pieces and chilled

1. Toast the hazelnuts on a baking pan until light brown and fragrant, about 10 minutes at 325 degrees. Rub nuts in a towel to remove skin. When cool, coarsely chop the nuts.

2. In a heavy saucepan, mix the milk and cream. Bring to a simmer over medium heat. Stir in the nuts; remove from heat. Cover. Let stand 30 minutes to develop flavor. Strain to remove nuts. Return hazelnut milk to the pan.

3. In a large bowl, whisk the yolks, sugar and salt until well blended. Whisk in 1 cup of the warm hazelnut milk. Whisk the warm yolk mixture into the remaining hazelnut milk in the pan. Cook on medium-low heat, stirring, until the custard thickens enough to coat the back of a spoon (170 to 175 degrees) Do not let boil or yolks will curdle.

4. Strain the custard into a clean bowl. Add the chocolate and whisk until melted and smooth. Stir in the liqueur. Refrigerate, covered, until very cold, at least 6 hours.

5. Stir in the vanilla. Pour the custard into an ice cream freezer canister and process as manufacturer directs. Add the cold chocolate chunks and process 1 minute more.

6. Transfer the gelato to a covered container and freeze until it is firm enough to scoop, at least 3 hours.

- From Ice Cream and Frozen Desserts by Peggy Fallon (DK Publishing)

Per serving: 365 calories, 8 grams protein, 31 grams carbohydrates, 26 grams sugar, 25 grams fat, 123 milligrams cholesterol, 83 milligrams sodium, 3 grams dietary fiber.