If you are a huge fan of Nutella (like me), you will absolutely love this gelato! It is rich, creamy, hazelnutty, chocolatey, and simply scrumptious! I adapted Giada De Laurentiis' recipe by cutting back on the sugar, adding some cocoa powder and slightly increasing the Nutella amount. The end result was out of this world!
Ingredients:
2 cups whole milk (I used 2% with stellar results)
1 cup heavy whipping cream
1 Tbsp cocoa powder
1/4 cup sugar + 1/4 cup sugar
4 egg yolks
2/3 cup Nutella
1/2 tsp vanilla extract
Directions:
1. Combine 1/4 cup sugar and cocoa powder in a pot or heavy saucepan. Stir in milk and cream. Heat mixture over medium heat stirring occasionally.
2. In a separate bowl whisk together the egg yolks and remaining 1/4 cup sugar until thick and pale yellow (about 4 minutes).
3. Once the milk mixture is hot, slowly pour part of it into the egg yolks while whisking. Add the egg mixture back into the pot and heat over medium heat on the stove. Stir constantly until slightly thickened (about 8- 10 minutes) and mixture can coat the back of a wooden spoon.
4. Once the custard has thickened remove from heat and whisk in the 1/2 cup of Nutella and vanilla extract. Place plastic wrap directly on the surface of the custard (to prevent a skin from forming) and allow to chill completely in the fridge (preferably overnight).
5. Once chilled, the gelato is ready to be churned. Churn in your ice cream maker according to manufacturer's instructions, until it reaches the soft serve stage. I use this ice cream maker: http://www.amazon.com/Cuisinart and it generally takes about 25 minutes.
Scoop and enjoy or transfer to a freezer-safe container and allow to firm up in the freezer.
I served mine garnished with chocolate fudge syrup for extra decadence. :) You can also sprinkle with hazelnuts or your garnish of choice. It is yummylicious any way you serve it!
Makes a generous 1 quart.
Recipe adapted from Giada De Laurentiis: http://www.foodnetwork.com
Ingredients:
2 cups whole milk (I used 2% with stellar results)
1 cup heavy whipping cream
1 Tbsp cocoa powder
1/4 cup sugar + 1/4 cup sugar
4 egg yolks
2/3 cup Nutella
1/2 tsp vanilla extract
Directions:
1. Combine 1/4 cup sugar and cocoa powder in a pot or heavy saucepan. Stir in milk and cream. Heat mixture over medium heat stirring occasionally.
2. In a separate bowl whisk together the egg yolks and remaining 1/4 cup sugar until thick and pale yellow (about 4 minutes).
3. Once the milk mixture is hot, slowly pour part of it into the egg yolks while whisking. Add the egg mixture back into the pot and heat over medium heat on the stove. Stir constantly until slightly thickened (about 8- 10 minutes) and mixture can coat the back of a wooden spoon.
4. Once the custard has thickened remove from heat and whisk in the 1/2 cup of Nutella and vanilla extract. Place plastic wrap directly on the surface of the custard (to prevent a skin from forming) and allow to chill completely in the fridge (preferably overnight).
5. Once chilled, the gelato is ready to be churned. Churn in your ice cream maker according to manufacturer's instructions, until it reaches the soft serve stage. I use this ice cream maker: http://www.amazon.com/Cuisinart and it generally takes about 25 minutes.
Scoop and enjoy or transfer to a freezer-safe container and allow to firm up in the freezer.
I served mine garnished with chocolate fudge syrup for extra decadence. :) You can also sprinkle with hazelnuts or your garnish of choice. It is yummylicious any way you serve it!
Makes a generous 1 quart.
Recipe adapted from Giada De Laurentiis: http://www.foodnetwork.com
