Sicilian Baci Gelato

Sicilian Baci Gelato Recipe - Delicious Gelato Made with Milk, Sugar, Cornstarch and Nutella

Region / culture: Sicily | Preparation time: 10 minutes | Cooking time: 15 minutes | Servings: 6

Introduction

Sicilian Baci Gelato is a delicious and creamy frozen treat that combines the rich flavors of chocolate and hazelnut. This recipe is perfect for those hot summer days when you need something sweet and refreshing to cool you down.

History

Baci Gelato is inspired by the famous Italian chocolate, Baci Perugina, which is a chocolate bonbon filled with hazelnut cream. This gelato version takes those same flavors and transforms them into a frozen dessert that is sure to delight your taste buds.

Ingredients

4 cups whole milk
1 cup sugar
2.75 tbsp cornstarch
0.5 to 0.75 cup Nutella

How to prepare

In a medium saucepan, pour 3 cups of milk over medium heat. Bring it to a simmer, then remove from heat.
In a medium-sized mixing bowl, combine 1 cup of milk, sugar, and cornstarch. Mix until smooth. Pour this mixture into the hot milk.
Return the saucepan with the mixture to medium-low heat and stir for about 6 to 9 minutes, until it thickens. Remove from heat.
Add Nutella to the hot mixture and stir constantly until completely melted.
Allow the gelato mix to cool. Pour it into a plastic bowl or pouring jug, cover, and refrigerate for 2-3 hours.
Pour the completely chilled mixture into an ice cream maker and process for 40 minutes, until it reaches a soft-serve consistency.
Transfer the mixture into a plastic container and freeze.

Variations

For a dairy-free version, use coconut milk instead of whole milk.
Add chopped hazelnuts or chocolate chunks to the gelato mixture for added texture.

Cooking Tips & Tricks

Make sure to constantly stir the gelato mixture while it is cooking to prevent any lumps from forming.

- Be sure to chill the mixture thoroughly before churning it in the ice cream maker to ensure a creamy texture.

- For an extra decadent touch, drizzle some melted Nutella on top of the gelato before serving.

Serving Suggestions

Serve the Baci Gelato in small bowls or cones, topped with chopped hazelnuts or a drizzle of melted chocolate for an extra special touch.

Cooking Techniques

Be sure to cook the gelato mixture over low heat to prevent it from burning or curdling.

- Churn the gelato in an ice cream maker according to the manufacturer's instructions for the best results.

Ingredient Substitutions

You can use any type of milk or milk alternative in place of whole milk.

- If you don't have Nutella, you can use any chocolate hazelnut spread or make your own by combining melted chocolate with hazelnut butter.

Make Ahead Tips

You can make the gelato mixture up to 2 days in advance and store it in the refrigerator until you are ready to churn it.

Presentation Ideas

Serve the Baci Gelato in elegant glass bowls or cups for a beautiful presentation. - Garnish with a sprinkle of cocoa powder or a whole hazelnut on top for a finishing touch.

Pairing Recommendations

Pair this decadent gelato with a shot of espresso or a glass of dessert wine for a truly indulgent treat.

Storage and Reheating Instructions

Store any leftover gelato in an airtight container in the freezer for up to 1 week.

- Allow the gelato to soften slightly at room temperature before serving for the best texture.

Nutrition Information

Calories per serving

280

Carbohydrates

- Total Carbohydrates: 38g

- Dietary Fiber: 1g

- Sugars: 30g

Fats

- Total Fat: 12g

- Saturated Fat: 7g

Proteins

- Protein: 6g

Vitamins and minerals

Calcium: 20% DV

- Iron: 4% DV

Alergens

Contains milk and hazelnuts

Summary

This Sicilian Baci Gelato is a rich and indulgent treat that is high in carbohydrates and fats, but also provides a good source of protein and calcium.

Summary

Sicilian Baci Gelato is a luxurious and creamy frozen dessert that combines the flavors of chocolate and hazelnut in a delightful treat that is perfect for any occasion. Enjoy a scoop of this indulgent gelato on a hot summer day for a refreshing and satisfying dessert.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Sicilian Baci Gelato. It was a warm summer day, and I was browsing through an old cookbook that I had inherited from my own grandmother. As I turned the pages, I came across a worn and tattered piece of paper tucked between the pages. Curious, I unfolded it and was delighted to find a handwritten recipe for Sicilian Baci Gelato.

The recipe had been passed down through generations in my family, and I knew that I had to try it out for myself. I had always been a lover of gelato, and the thought of making my own from scratch was both thrilling and intimidating. But with a sense of determination, I set out to gather the ingredients and get to work.

The first step was to make the base for the gelato. I carefully measured out the milk and cream, and slowly heated them in a saucepan until they were just simmering. In a separate bowl, I whisked together the egg yolks and sugar until they were light and fluffy. Then, I slowly poured the hot milk and cream mixture into the egg yolks, stirring constantly to prevent the eggs from curdling.

Once the base was ready, I poured it back into the saucepan and cooked it over low heat until it thickened slightly. The aroma of vanilla filled the kitchen, and I knew that I was on the right track. I strained the mixture through a fine mesh sieve to remove any lumps or bits of cooked egg, and then let it cool to room temperature.

As the base chilled in the refrigerator, I turned my attention to the other components of the gelato. The recipe called for chopped hazelnuts and chocolate chips, which would be folded into the base just before churning. I toasted the hazelnuts in the oven until they were golden brown and fragrant, then chopped them into small pieces. The chocolate chips I had on hand were dark and bittersweet, which I knew would provide a perfect contrast to the sweet and creamy gelato.

With all the ingredients prepared, it was time to churn the gelato. I poured the base into my ice cream maker and watched as it slowly thickened and froze. The sound of the machine churning was soothing, and I felt a sense of satisfaction as I watched the gelato take shape before my eyes.

When the gelato was almost ready, I added the chopped hazelnuts and chocolate chips, swirling them into the creamy base with a spatula. The final touch was a drizzle of homemade chocolate sauce, which I had simmered on the stove until it was thick and glossy.

As I scooped the gelato into bowls and garnished them with a sprinkle of chopped hazelnuts, I couldn't help but feel a sense of pride. This Sicilian Baci Gelato was not just a delicious dessert, but a connection to my past and the generations of women who had come before me. It was a reminder of the power of food to bring us together and create lasting memories.

I served the gelato to my family that evening, and their eyes lit up with delight as they took their first bite. The creamy texture, the rich flavor of hazelnuts and chocolate, and the hint of vanilla all combined to create a dessert that was truly unforgettable.

And as we sat together, enjoying our Sicilian Baci Gelato, I knew that this recipe would become a cherished part of my own culinary repertoire. It was a reminder of the love and care that went into each dish I prepared, and a testament to the joy that good food can bring to our lives. I made a mental note to tuck the recipe back into the cookbook, where it would be waiting for the next generation to discover and enjoy.