Chocolate-Hazelnut Gelato

Chocolate-Hazelnut Gelato

Well, much of the United States has been caught up in a heat wave. This has been going on for about two weeks where I live in Missouri. This has inspired me to get my Cuisinart tabletop ice cream maker out and try some delectable recipes for frozen treats. This post begins a series of three posts featuring various gelatto, ice cream, and frozen yogurt recipes.

I love my Cuisinart ice cream maker. It only takes about 30 minutes to make the ice cream which can be eaten immediately in a frozen custard state or you can freeze it for two hours to let cure and harden into a typical ice cream texture.

Cuisianat Ice Cream Maker

I’m looking forward to experimenting with various flavors like banana-nut and coconut-chocolate chip, but I have to say this recipe for Chocolate-Hazelnut Gelato was absolutely fabulous!This recipe takes more time to make because it is made from an egg-based custard which has to be thoroughly cooled before making into ice cream. You may want to consider making the custard the day before you want to make the ice cream. To cool the custard quickly pour it into a large container so it’s not very deep. This should allow you to cool it in two hours or so.

2 C. whole milk
1 C. heavy cream
1/2 C. sugar, plus 1/4 C.
4 egg yolks
1/2 t. vanilla extract
1/2 C. Nutella chocolate-hazelnut spread

1. In a saucepan, combine the milk, cream, and 1/2 C. sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.
2. In the meantime, whip the eggs and remaining sugar with an electric mixer until the eggs have become thick and pale yellow, about 4 minutes.

Milk, cream, and egg yoke mixture

3. Pour 1/2 C. 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. (If you cook it over too high of heat, you’ll end up with scrabbled eggs)
4. Stir in the vanilla and Nutella until it dissolves.
5. Chill mixture completely before pouring into an ice cream maker and follow manufacturer’s directions to freeze. (It took about 30-35 minutes to freeze in my Cuisinart freezer).
6. Scoop into serving bowls. Serves 6-8

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