Sicilian Gianduja Gelato, the Less Butterfat Ice Cream

Gianduja is truly my favorite flavor… well, this and chocolate. Especially in gelato form, which has less butterfat content and is denser, with more intense flavor than U.S. style ice cream. In this recipe I use only milk and I make it by hand.  Ice cream makers didn’t appear until the mid  to late 1800’s. How did they ever make ice cream before then? By hand.

The draw back is, you have to wait a little longer to savor it, because it needs to sit in the freezer for 6 hours plus.

Money vs. Time

Save the money on the ice cream maker, save the money on purchasing the gelato in a fancy shop. Also you’ll have the satisfaction of eating a pretty healthy dessert without additional ingredients that are not needed, and you can have a helping in the middle of the night, because it’s waiting for you in the freezer. I say it’s worth the 6 hours wait.

Then feed it to a child and see the beauty of an expression on a young one’s face.

This is my delight, when I see my granddaughters cherish the gelato with intensity.

4 cups whole milk

16 oz Gianduja bar cut into 1 inch pieces

1/4 cup sugar (I use Xylitol as a substitute)

Heat all ingredients in a sauce pan, on low heat until Gianduja is completely melted. Milk should never boil.

Put in a blender and blend for 2-3 minutes, until completely smooth

Pour into 2 or 3 small plastic containers (it will freeze quicker and smoother)

Stick in the freezer

Let it cool in the freezer for about 6 hours or more if needed, depending on the temperature of your freezer.

Serve

X

X

For more Gianduja recipes check out my Gianduja Truffle Cake

X

XG

X

PRINTABLE RECIPE