With the holidays around the corner, nutella gelato is definitely a favorite in our house. We will sometimes serve it for dessert: affogato. Affogato is an Italian dessert, where you combine a scoop of gelato with a shot of espresso.
I can eat nutella every day – it’s a lovely blend of hazelnuts and chocolate that just makes you smile.
You do need an ice cream machine for this recipe.
Nutella Gelato – 4 cups
2 cups whole milk
1 cup heavy cream
1/2 cup sugar, plus 1/4 cup
4 egg yolks
1/2 teaspoon vanilla extract
1/2 cup Nutella
In a medium-sized saucepan combine the milk, cream, and 1/2 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 1/4 cup of sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. While whisking constantly pour 1/2 of the warm cream mixture into the egg mixture. 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 nutella until it dissolves. Chill the mixture completely before pouring into an ice cream maker and follow manufacturer’s instructions to freeze.
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