Hazelnut, gelato and ChocRocks™ stracciatelli

This recipe by Italian ice cream magician Leonardo Di Carlo yields the perfect hazelnut gelato with an intense, fresh hazelnut taste and plenty of fruity flavour notes. To give the delightfully smooth frozen treat some texture and a hint of intense cocoa taste, chef Di Carlo also added some dark chocolate ChocRocks™ to the mix, making this stracciatella gelato into an incredible taste sensation.


Created by
  • Leonardi di Carlo - Callebaut® Ambassador and pastry consultant

Hazelnut gelato and chocrocks stracciatelli

Ingredients Preparation
  • 665g
    whole milk
  • 25g
    low fat powdered milk

Stir together and heat up to 40°C.

  • 30g
    granulated sugar
  • 45g
    invert sugar
  • 5g
    neutro 5
  • 30g
    powdered glucose DE 30

Blend together and add to previous mixture. Bring to 72 to 75°C and pasteurise for 15 seconds.

  • 200g

Add and homogenise while rapidly lowering the mixture’s temperature to 4°C. Leave to mature at 4°C for 4 to 6 hours.

  • Q.S.

Pour mixture into the ice cream machine. Churn at -5°C for 5-10 minutes. Extrude gelato from ice cream machine and mix in the ChocRocks™. Place in blast freezer to harden.

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