Hazelnut Gelato
Ingredients
- 2 cups whole milk
- 1 cup heavy cream
- cup white sugar, divided
- 4 egg yolks
- ½ cup chocolate-hazelnut spread (such as Nutella)
- 2 tablespoons instant espresso powder
- ½ teaspoon vanilla extract
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- Combine milk, cream, and ⅓ cup sugar in a saucepan over medium heat; cook and stir until sugar dissolves, 3 to 5 minutes.
- Beat egg yolks and remaining ⅓ cup sugar together in a bowl until light yellow, about 4 minutes. Pour ½ cup milk mixture into egg yolk mixture; whisk until smooth, whisking quickly to avoid scrambling eggs. Pour mixture back into the saucepan, stirring continuously; cook, stirring continuously, until custard is thick enough to coat the back of a metal spoon, 8 to 10 minutes. Remove from heat.
- Stir chocolate hazelnut spread, espresso powder, and vanilla extract into custard until well combined; pour through a mesh strainer into a bowl. Refrigerate custard until cold, about 3 hours.
- Pour custard into an ice cream maker and freeze according to manufacturer's instructions. Transfer to an airtight container and freeze to desired consistency.
Source
Original recipe: View Original