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Walnut and Orange Gelato with Chocolate Syrup

Walnut and Orange Gelato with Chocolate Syrup

A delicious autumn dessert: Walnut and Orange Gelato with Chocolate Syrup.

Course Dessert
Cuisine Italian
Prep Time 1 hour
Total Time 1 hour
Author Recipe adapted from La Cucina Italiana magazine, December 2012


  • 425 ml – 14.4 oz. cream for whipping
  • 75 ml – 2.5 oz. milk
  • 320 gms – 11.3 oz. sugar this was a bit too much in my opinion – see notes below
  • 100 gms – 3.5 oz. walnuts
  • 5 egg yolks
  • 1 tsp vanilla extract
  • 40 gms – 1.4 oz. candied orange zests chopped
  • ¼ dose Chocolate Syrup


  1. Start by preparing the home-made chocolate syrup following this easy recipe.
  2. Put the walnuts and 80 gms – 2.8 oz. of sugar in a mixer and blend them together for a few minutes until you get a smooth paste.
  3. Whisk the egg yolks with the remaining sugar until fluffy and pale.
  4. In the meantime heat the milk and cream and add them to the egg yolk mixture. Keep whisking.
  5. Add the vanilla extract and walnut paste and mix well.
  6. Transfer this mixture in a pot and put it on the fire. Heat gently until it reaches 82°C – 180°F. You can do this even without a thermometer. Just make sure it does not boil and that the cream coats the back of a spoon.
  7. Let it cool down completely and then churn in your ice cream machine as per the manufacturer’s instructions.
  8. Half way through the churning process, add the chopped candied orange zests.
  9. When ready, transfer the ice cream to a container, making three layers. Start by pouring 1/3 of the ice cream and drizzle it with the chocolate syrup. Add another 1/3 of ice cream and chocolate syrup and finish it with a third layer.
  10. Close the container with a lid and put it in the freezer overnight.
  11. Serve it with extra chocolate syrup on the top.

Recipe Notes

NOTE: This ice cream is very soft and creamy, serve it immediately as it melts fast!
It was a bit too sweet for me. I would put less sugar and bring the dose down to 250 gms – 8.8 oz.