INGREDIENTS

INSTRUCTIONS

1. Spread the hazelnuts on a piece of foil on a rack in the grill pan
and toast under the grill for about 5 minutes or until golden brown.
2. Tip the hot nuts into a clean cloth or tea towel and rub them
gently to remove as much of the skin as you can.
3. Grind 50g (2oz) of the nuts in a blender and chop the remainder.
4. Put the ground hazelnuts in a bowl, pour over the milk and leave to
soak.
5. Whip the cream until thick but not stiff.
6. Chop or grate 25g (1oz) of the chocolate and set it aside.
7. Break the remaining chocolate into small pieces and put it in a
heatproof bowl.
8. Stand the bowl over a saucepan of simmering water and heat gently,
stirring, until the chocolate has melted.
9. Stir the melted chocolate into the hazelnut and milk mixture, then
very carefully fold it into the whipped cream with the vanilla
flavouring.
10. Add the egg whites and fold them carefully into the mixture with
the chopped hazelnuts and grated chocolate.
11. Pour the mixture into a freezerproof container and freeze for at
least 2 hours.
12. Alternatively, freeze the ice cream in an ice cream maker if you
have one. Remove the ice cream from the freezer 10-15 minutes before
serving to allow it to soften slightly.
Converted by MC_Buster.
NOTES : Although Gianduja is perhaps not as well known as his Venetian
rival, Arlecchino (Harlequin), this carnival character has become
famous because of the delicious chocolates which are produced in his
native city of Turin and which bear his name.
Converted by MM_Buster v2.0l.

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