A delightful twist on classic Italian gelato, featuring the rich flavors of hazelnut and biscotti.
Combine the sugar and salt in a saucepan.
Ensure the sugar and salt are evenly mixed for a balanced flavor.
Whisk in the milk and eggs until smooth.
Use room temperature eggs to prevent curdling.
Cook the mixture over medium heat, stirring constantly, until it thickens slightly.
Do not let the mixture boil to avoid scrambling the eggs.
Remove from heat and whisk in the heavy cream and hazelnut liqueur.
Adding the cream off the heat preserves its freshness.
Chill the mixture in the refrigerator for at least 4 hours.
Cover the container to prevent the mixture from absorbing fridge odors.
Churn the mixture in an ice cream maker according to the manufacturer's instructions.
Ensure the ice cream maker bowl is pre-frozen for optimal results.
Add the crushed biscotti during the last 5 minutes of churning.
Fold in the biscotti gently to maintain their texture.
Serve the gelato garnished with additional biscotti.
Let the gelato sit at room temperature for a few minutes before serving for a creamier texture.
