55 minutes

milk, 1 cup
cream, 1/2 cup
white sugar, 1 cup
eggs, 4 yolks
extra strong espresso coffee, 3 tbsps
puffed rice, 1 1/2 cups
dark chocolate, 2 oz
chopped hazelnuts, 1/2 cup


In a pot mix the milk, cream and coffee.
In a bowl beat the egg yolks with sugar until they are white and fluffy, then incorporated, still stirring, the mixture of milk and cream.
Pour into the drum of Il Gelataio – previously cooled in the freezer – and operate the shovel. The gelato will be ready in about 30 minutes.
Warm the chocolate in the bain-marie way, let it cool and then add the puffed rice. Mix well.
Cover the individual molds with the transparent film, and let it comes out. Fill the bottom of the molds with the mixture of chocolate, as to create a waffle. Let them cool in the fridge.
Fill the mold with the gelato and put into the freezer for at least 2 hours.
Remove the molds from the freezer, open the foil and put them directly on a plate, carefully removing the film. Sprinkling them with chopped hazelnuts before serving.

Thanks to Home Sweet Home Food.