Fresh oregano





Italian organic oregano grown on a small mountain in Italy; an all natural herb, strictly certified organic, and shipped directly from Italy to you. It's the secret ingredient for all your recipes.
Agrigento, Sicily, Italy

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Angela's Italian and Sicilian Recipes
Chocolate and Hazelnut Gelato
Chocolate and Hazelnut Gelato
(Gelato al Cioccolato e Nocciola)
2 cups half and half
6 egg yolks
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder
1/8 tsp salt
4 oz bittersweet chocolate, finely chopped
1 cup Nutella (chocolate-hazelnut spread)
1 cup whipping cream
1 tbs Frangelico (hazelnut liqueur)
1 tsp pure vanilla extract
Heaped 1/2 cup coarsely ground toasted hazelnuts
Prepare an ice bath.

In a large heavy saucepan, heat the half and half just below the boiling point.

In a bowl, whisk the egg yolks, sugar, cocoa powder, and salt to combine well.

Whisk in the hot half and half very gradually and in a thin stream.

Return the egg yolk mixture into the saucepan.

Cook the custard over a medium-low heat for about 15 minutes, stirring constantly with a wooden spoon, until the custard coats the back of the spoon.

Quickly strain the custard into a large bowl.

Add the chopped chocolate, whisk until the chocolate is melted and the mixture is smooth.

Whisk in the Nutella, add the whipping cream, vanilla extract and hazelnut liqueur, and whisk to combine.

Place the bowl with the custard in the ice bath and cool, stirring often.

Press plastic wrap directly over the cooled custard surface and refrigerate for at least 4 hours.

Whisk the mixture well before freezing it in the ice cream maker.

During the last minutes of churning, add the ground hazelnuts to the ice cream, process until combine.

Transfer the ice cream to containers, cover, and freeze. Makes about 2 quarts.
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