Chambord and Hazelnut Gelato

I have always loved the taste of Chambord. It is both subtle and satisfying. This was my first gelato and one of my favorites.

Ingredients:

32 ounces of heavy cream

6 egg yolks

6 ounces of sugar

2 ounces of Chambord® liquor

4 ounces of chopped hazelnuts

4 ounces grated chocolate Hershey’s® Special Dark

You can add an extra 2 ounces of Chambord if you cook it down to get the alcohol out. After cooking it down let it cool. If you do not cook it down then you can just add it at the appropriate time (Be aware that it will increase the freezing time).

Separate the egg yolks from the whites.

Pour the cream into a double boiler and cook over medium heat. Make sure the boiling water in the bottom pan does not touch the upper pan and do not let the cream boil.

While the cream is heating up combine the sugar with the egg yolks in a large bowl and beat them together until they are creamy.

When the cream is hot (not boiling) add about 1/4^th of the hot cream at a time into the egg mixture, whisking vigorously.

Clean the upper pot of the double boiler, dry and return above the boiling water of the lower pot. Pour the cream, egg, and sugar mixture into the double boiler and heat gently until the mixture thickens slightly, coats the back of a spoon and is hot, but not boiling. Remove from the heat.

Pour the cream mixture into a bowl that is set over another bowl filled with ice and water and add the Chambord to the cream mixture. Continuing to stir until cool. Cover and refrigerate overnight.

The next day pour the cream mixture into your KitchenAid freezer insert, and freeze according to the manufacturer's instructions. Add the hazelnuts and chocolate a little at a time a couple of minutes before the gelato is done (when it starts to thicken).

The gelato is not finished until it has set in the freezer for 24 hours, but there is nothing wrong with sneaking a taste before it is finished.

Be aware that when you add things like chocolate or nuts you will have to use a silicone spatula to stir the gelato once each hour (Time depends on your freezer) for a couple of hours or the nuts and chocolate will fall to the bottom.

Copyright 2007 Dan Amato