Gelato Gianduiotto

For the base

1. Combine the water, sugar, dextrose, neutral stabilizer, and salt in a copper pot over medium heat.

2. Stir constantly until the mixture reaches 140°F (60°C).

For the gelato

3. Pour the hot base mixture into a large bucket.

4. Add the hazelnut paste and blend thoroughly to form a smooth emulsion.

5. Add the cocoa powder and blend again until completely integrated.

6. Pour the prepared chocolate hazelnut mixture into a ice cream maker (batch freezer).

7. Churn and freeze the gelato mixture according to the machine instructions until thickened and chilled.

8. Extrude or scoop the gelato directly into individual serving jars or containers.