Are you a lover of Nutella, Gianduja, Ferrero Rocher, and chocolate hazelnut gelato? This authentic Italian chocolate hazelnut (Baci) Gelato recipe is for you! It features full nutty and chocolate flavors that are just like the authentic flavors you tried in ice cream and gelato shops.
Paris, winter of 2014, Pozzetto gelato shop, Paris. Following a recommendation from David Lebovitz, we went to eat the best Gianduja (chocolate hazelnut) ice cream in Paris. I can't forget this flavor and have been obsessed with copycatting it ever since! This recipe is full of intense flavors of chocolate and hazelnut. At the same time, it is light and contains less fat than the usual ice cream and no egg yolks, so it is not too heavy.
If you like Baci chocolates like me, try my Hazelnut gelato, or my Baci dark chocolate and hazelnut ice cream, which is a dark chocolate version. Nevertheless, my chocolate gelato recipe is a great option if you prefer just pure chocolate. This recipe is inspired by the original recipe from Gelato Messina's recipe book.
Ingredients
Don’t let the ingredient list scare you. You can find everything you need at the grocery store or online, including hazelnut paste, dextrose, skim milk powder, and ice cream stabilizer. Also, please see substitutions on the recipe card.
Featured Ingredients you may need to source
Dark Cocoa Powder: The quality of the cocoa powder is very noticeable. Use the best one you can source! I can't recommend Valrhona cocoa powder enough.
Hazelnut Paste: I used hazelnut paste that I ordered online; however, you can also make your own homemade hazelnut paste. Please note this is not hazelnut cream spread, which typically contains sugar or other oils.
Skim Milk Powder: You can find this powdered milk at stores like Whole Foods or online at Amazon or other specialty stores. I used this brand in this recipe. The skim milk powder enhances the gelato and ice cream texture and adds a creamy texture.
Stabilizer: I use a very low amount of stabilizer, way less than recommended on the label. This ingredient is optional! Stabilizers can provide a better texture to your gelato and prevent ice crystals. I use this stabilizer. If you want to learn more about stabilizers, please read my post on ice cream stabilizers.
Lecithin: This natural emulsifier helps keep our gelato smooth and creamy by blending fat and water evenly. It reduces iciness and gives a richer texture, like egg yolks, but without the extra flavor. Usually made from soy or sunflower, it’s a small ingredient with a big impact.
How to Make Authentic Italian Chocolate Hazelnut (Baci) Gelato
Mix Powders
Mix all the powders (sugar, dextrose, milk powder, stabilizer, lecithin, and cocoa powder) in a medium bowl until combined.
Heat The Milk
Place the milk in a medium saucepan over medium heat.
Heat the milk to 113℉ (45℃) in a medium saucepan over medium-low heat.
Add the mixed powders and stir. Allow it to boil gently for a minute. Reduce the heat to a minimum and continue whisking using a stainless steel whisk or Beater every 3-5 minutes on medium heat until the mixture reaches 185℉. This step should take about 5-10 minutes in total.
Remove from the stove.
Add Flavor Components
Add the cream, hazelnut paste, and vanilla extract. Whisk thoroughly until the mixture is fully incorporated.
Cool The Mixture
Prepare an ice bath using a large glass or stainless steel bowl filled with water and ice cubes. Place a medium bowl at the center of the large bowl. Pour the cooked gelato base into the medium bowl.
Stir every 5 to 10 minutes to ensure even cooling until it reaches 55 degrees Fahrenheit.
Mature (Aging): Cover the gelato base with a plastic wrap and refrigerate for at least 4-6 hours or overnight.
Churn
If you’re using an ice cream machine with a built-in chilling unit, be sure to turn it on about 15 minutes beforehand to chill the bowl properly*.
For best results, blend again with the immersion blender for a few seconds or whisk the gelato mix well.
Churn the gelato according to the manufacturer’s instructions. It will take 20-40 minutes, depending on your machine. You can test if the gelato is ready when scooping it with a spoon creates a dent in the shape of the spoon.
Harden
Transfer the chocolate-hazelnut Gelato into a freezer-safe ice cream container that you chilled in the freezer for at least 20 minutes. Let the gelato harden in the freezer for 3-4 hours, or consume it immediately.
Equipment
Ice-Cream Machine- Using an ice cream maker is essential for getting the desired result of smooth and velvety ice cream. check out my guide on how to churn ice cream without an ice cream maker if you don't have an ice cream maker yet. If you consider buying an ice cream maker, it shouldn't be expensive or complicated to use. check out my guide for buying an ice cream maker.
What Is Baci Perugina?
Decadent Italian dark chocolate truffles with a gianduja (hazelnut chocolate spread) center and a whole hazelnut inside. Known for their romantic silver wrappers and delicious flavor, they're a popular sweet treat and gift, and feature unique flavor editions during the holiday season or Valentine's Day.
Top Tips For The Best Homemade Gelato
Freezing- Gelato's best-serving temperature is 21 degrees Fahrenheit. At this temperature, the flavors and the textures come out best. That will usually be the temperature at the gelato shops serving from freezers. 21 Fahrenheit degrees is the ultimate temp. However, domestic freezer temperatures are zero Fahrenheit, which makes the gelato too hard to eat and serve. This is why eating your gelato straight from the ice cream machine or up to 4 hours after the churning process is recommended. Eating the gelato later will result in the taste and texture being compromised.
Aging- Aging the gelato mixture in the refrigerator (39 Fahrenheit) is a crucial step in the gelato-making process that significantly enhances the final gelato's flavor and texture. This waiting period typically ranges from 4 to 12 hours. It gives time to the solids to absorb any excess water and therefore prevent ice crystals. Another advantage is letting the proteins denature and stretch back after the heating process.
FAQ: Authentic Italian Chocolate Hazelnut (Baci) Gelato
While it's possible to thaw the ice cream after it's completely frozen, keep in mind that this might compromise its texture. To fully enjoy the Gelato's smoothness and prevent ice crystals from forming, it's advisable to indulge in it a few hours after churning before it hardens excessively. The Gelato reaches its peak flavor and texture after spending 2-4 hours in the freezer. With the freezer set at 0 Fahrenheit, it's too chilly for the optimal serving temperature of Gelato, which is ideally between 10-20 Fahrenheit.
It is easy to make hazelnut paste and much more cheap! for making the hazelnut paste you can roast the hazelnut at home or use pre-roasted and peeled hazelnuts. Either way, use a powerful food processor and let it work on high volume for 5 to 15 minutes until a smooth and silky texture is achieved. Make sure the hazelnute are in room temprature for better processing.
Ice cream and Gelato differ in terms of serving temperatures and fat content. Ice cream is typically served at a colder temperature, around 0°F (-18°C), and has a higher fat content, ranging from 14% to 20%. Gelato, on the other hand, is best enjoyed at a slightly warmer temperature, around 10-20°F (-12 to -6°C), and has a lower fat content, typically ranging from 4% to 9%. These distinctions contribute to the contrasting textures and flavors of the two frozen treats.
Check Out My Other Ice Cream and Gelato Recipes
Did you enjoy this Italian Chocolate hazelnut Gelato recipe? For more nutty gelatos, try my Pistachio paste gelato, Hazelnut gelato, or the all-time favorite, Kinder Bueno Gelato (white chocolate and hazelnut).
Happy gelato making!
📖 Recipe Card
Authentic Italian Chocolate Hazelnut (Baci) Gelato
Equipment
- Ice Cream Maker
- Immersion Blender Optional
- Kitchen Thermometer
- Kitchen Scale
Ingredients
- 155 gram Granulated Sugar (Sucrose) ~0.75 Cup
- 25 gram Skim Milk Powder ~2 Tablespoon
- 25 gram Dextrose ~3.5 Tablespoon
- 30 gram Dark Cocoa Powder ~0.3 Cup
- 2 gram Lecithin ~(optional, 0.25 Teaspoon)
- 1.5 gram Stabilizer ~(optional, 0.25 Teaspoon)
- 600 gram Whole Milk ~2 Cup
- 150 gram Heavy Whipping Cream ~0.5 Cup
- 5 gram Vanilla Extract ~1 Teaspoon
- 90 gram Hazelnut Paste ~0.5 Cup
Instructions
- Mix powders: Mix sugar, dextrose, milk powder, stabilizer, lecithin, and cocoa powder in a medium bowl until combined.
- Cook the base: Place the milk in a medium saucepan over medium heat.Heat the milk to 113℉ (45℃) in a medium saucepan over medium-low heat.Add the mixed powders and stir. Allow it to boil gently for a minute. Reduce the heat to a minimum and continue whisking using a stainless steel whisk or Beater every 3-5 minutes on medium heat until the mixture reaches 185℉. This step should take about 5-10 minutes in total.Remove from the stove.
- Add flavors: Pour the cream, hazelnut paste, and vanilla extract into the gelato base. Whisk thoroughly until the mixture is fully incorporated.
- Cool: Prepare an ice bath using a large glass or stainless steel bowl filled with water and ice cubes. Place a medium bowl at the center of the large bowl. Pour the cooked gelato base into the medium bowl.Stir every 5 to 10 minutes to ensure even cooling until it reaches 55 degrees Fahrenheit.
- Mature: Cover the gelato base with a plastic wrap and refrigerate for at least 4-6 hours or overnight.
- Churn: Take the gelato mixture out of th erefregirator. If you’re using an ice cream machine with a built-in chilling unit, be sure to turn it on about 15 minutes beforehand to chill the bowl properly*.For best results, blend again with the immersion blender for a few seconds or whisk the gelato mix well.Churn the gelato according to the manufacturer’s instructions. It will take 20-40 minutes, depending on your machine. You can test if the gelato is ready when scooping it with a spoon creates a dent in the shape of the spoon.
- Harden: Transfer the chocolate-hazelnut Gelato into a freezer-safe ice cream container that you chilled in the freezer for at least 20 minutes. Let the gelato harden in the freezer for 3-4 hours, or consume it immediately.
Notes
Substitutions
Dextrose: You can generally swap Dextrose powder with a one-for-one amount of corn syrup or glucose, which are also single-molecule sweeteners, and their sweetness is similar. Another option is to replace the glucose with table sugar. Since dextrose is less sweet than sugar, the general rule of thumb is to replace the amount of dextrose in the recipe with 80%  sugar (sucrose). Dextrose helps soften the ice cream and absorbs water better without adding too much sweetness. Switching to dextrose will change the ice cream's texture a little. However, you will still receive a tasty frozen dessert. Maple syrup is a different substitution option that is available in any kitchen. Swap the dextrose for the same amount of maple syrup. Ice Cream Stabilizer: Using a stabilizer is optional to increase the frozen dessert texture and create fewer ice particles forming over time. I use 1 gram (¼ teaspoon) of a commercial stabilizer (ice cream stabilizer from Kitchen Alchemy, a mix that contains guar gum, dextrose, and carrageenan). This quantity is very minimal and totally optional. Using a stabilizer for the first time? Use as low as 0.5 grams per liter of finished ice cream and adjust as needed. Otherwise, here are a few options to substitute the ice cream stabilizer:- You can omit it from the recipe; it is optional!
- Use 1 g (¼ teaspoon) xanthan gum.
- Use 5 grams of tapioca starch ( 2 teaspoons) or 10 grams of corn starch (1 tablespoon +1 teaspoon) mixed with two tablespoons of cold water and whisked into the base when cooked.
Shiri Ronen-Attia
All the flavors I tried were absolutely delicious!!
Dalit Nobelman Vaknin
Thank you!