The recipe sounded, felt, smelled, looked, tasted like poetry.
Warm, roasted hazelnuts rolling free of their skins in a clean kitchen towel, milk chocolate flakes melted by hot cream, sweet, nutty milk stirred into a custard, every step was a beautiful, satisfying aroma of things to come.
Engaging in some light reading with The Perfect Scoop, my dad bookmarked the recipe for gianduja gelato.
I might have passed over it, favoring fruit flavors in this late summer season, and preferring bitter dark chocolates to the creamy milks.
It may be the best ice cream I've ever eaten.
But please, disregard the instruction to "discard the hazelnuts" after infusing the milk with the roasted, ground nuts. They can be put back in the oven, covered with the milky, sugary residue, and roasted until they become the perfect crispy topping to sprinkle over the thick, rich, smooth gianduja gelato.
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