Steps
- Toast 175g of hazelnuts in a dry skillet over medium heat for 5 minutes, until golden. Cool, roughly chop 25g, and reserve for the topping.
- Heat 300ml of heavy cream, 300ml of whole milk, and 100g of light muscovado sugar in a saucepan until nearly boiling. Whisk 3 egg yolks, then gradually whisk in a little hot cream.
- Return the yolk mixture to the pan. Stir over low heat for 8-10 minutes, until it coats a spoon; strain into a bowl over ice water and stir in the remaining hazelnuts.
- Cool slightly, blend until smooth, and cool completely. Churn in an ice cream maker according to its instructions, then transfer to a covered freezer-safe container and freeze until firm.
- For the sauce, bring 150ml of heavy cream and 1 teaspoon of instant coffee to a boil. Remove from the heat and stir in 100g of finely chopped dark chocolate until melted.
- Scoop the gelato into bowls, drizzle with warm sauce, and scatter with the reserved chopped hazelnuts.