I was a nanny after high school for a family that was from Canada and spoke fluent French. For breakfast every morning the kids would eat toast smothered with Nutella. That was my first introduction to Nutella. I remember thinking that the kids had it made. Chocolate for breakfast…now that’s the life.
I’m pretty sure the streets of heaven are lathered with Nutella. I can’t think of many things that are more decadent or enjoyable.
A couple of weeks ago I pleaded for your Nutella recipes on Facebook to save me from eating the whole jar by myself with a spoon. You guys hooked me up with a ton of recipes that I will spend the rest of my life trying. Since it’s National Ice Cream Day I thought I would share a…gelato recipe? Ok. It’s close to ice cream. Give me a break.
This gelato is simple, creamy, and delicious. Did you know that gelato has more milk and less cream than ice cream? I didn’t. It always seemed so much more rich that I assumed it would be the other way around.
After it softens a bit, it starts to look like your classic glossy gelato which is usually stored as a slightly warmer temperature than ice cream. I usually prefer my ice cream plain but with a sprinkle of nuts this was even better. You could definitely add any toppings into the gelato or on top to make it yours. I fed a house full of neighborhood boys this one afternoon and they were thrilled.
Nutella gelato is a perfectly creamy, rich dessert. Making it yourself ensures the quality of ingredients.
- 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 spread
- optional crushed hazelnuts, pecans, or other toppings
- In a 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 sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. This brings the temperature of the mixture up so that when we add it to the saucepan it doesn't scramble.
- Add the tempered egg 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. The mixture will still be runny but slightly thicker.
- 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. Note- the gelato will still be soft after mixing in the ice cream maker. You can add your toppings to the last couple of minutes of mixing the ice cream in the ice cream maker to incorporate them before freezing or just wait to use them on top after it is completely frozen.
- To serve, scoop gelato into serving bowls and top with hazelnuts, pecans, or other toppings.
Source: Food Network