I fell in love with gelato during our vacation in Italy a few years ago, and who doesn’t love Nutella? I must confess that I had to make this recipe twice, though, not because I messed up the first batch…it was because McHubby and I ate the first batch too quickly and I didn’t get a proper photo. So, happily, I simply had to make it again, you know, for the blog.
So what’s the difference between gelato, ice cream, and other frozen delights? According to A Big Slice, ice cream is made from cream and varies between 10-15% butterfat. The big difference between gelato and American style ice cream is in the amount of air that is whipped into the product (20% air for gelato and up to 60% air for ice cream). The result is a denser and more intensely flavored dessert.
Regardless of the science behind this dessert, it is perfectly creamy and divine! You’ve been warned, though…be prepared to make a double batch.
Source: Chocolate-Hazelnut Gelato, Giada De Laurentiis
2 cups whole milk
1 cup heavy cream
½ cup sugar, plus ¼ cup
4 egg yolks
½ teaspoon vanilla extract
½ cup chocolate-hazelnut spread (recommended: Nutella)
½ cup toasted hazelnuts, crushed, for garnish
In a saucepan combine the milk, cream, and ½ cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.
Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour ½ cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes.
Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and hazelnut spread until it dissolves. Chill mixture completely before pouring into an ice cream maker and follow manufacturer's instructions to freeze. To serve, scoop gelato into serving bowls and top with hazelnuts.