Ingredients with Measurements:
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1/2 cup Nutella
- 1/2 cup chopped hazelnuts
- 4 egg yolks
- 1/4 teaspoon salt
Special equipment needed:
- Ice cream maker
- Candy thermometer
Step-by-step instructions:
1. In a medium saucepan, combine milk, cream, sugar, Nutella, and salt. Heat over medium heat, stirring occasionally, until Nutella is melted and mixture is hot but not boiling.
2. In a separate bowl, whisk egg yolks until pale and frothy.
3. Slowly pour the hot milk mixture into the egg yolks, whisking constantly.
4. Pour the mixture back into the saucepan and heat over medium heat, stirring constantly, until it thickens and coats the back of a spoon (about 170°F).
5. Remove from heat and strain through a fine-mesh sieve into a clean bowl.
6. Stir in chopped hazelnuts.
7. Cover and chill in the refrigerator for at least 4 hours or overnight.
8. Churn the mixture in an ice cream maker according to the manufacturer's instructions.
9. Transfer to a freezer-safe container and freeze for at least 2 hours before serving.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Chilling time: 4 hours or overnight
Freezing time: 2 hours
5. Temperature:
Heat milk mixture to 170°F
Serving size:
Makes about 1 quart (4 cups) of gelato
Nutritional information:
Per serving (1/2 cup):
Calories: 290
Fat: 19g
Saturated Fat: 8g
Cholesterol: 105mg
Sodium: 90mg
Carbohydrates: 27g
Fiber: 1g
Sugar: 25g
Protein: 4g
Substitutions for ingredients:
- Whole milk can be substituted with 2% or skim milk, but the texture may be slightly less creamy.
- Heavy cream can be substituted with half-and-half or whole milk, but the texture may be less rich.
- Granulated sugar can be substituted with honey, maple syrup, or agave nectar.
- Nutella can be substituted with any chocolate hazelnut spread.
- Chopped hazelnuts can be substituted with chopped almonds or pecans.
Variations:
- Add 1/4 cup cocoa powder for a more intense chocolate flavor.
- Swirl in some caramel sauce or chocolate fudge sauce before freezing for a delicious twist.
- Add a splash of Frangelico or hazelnut liqueur for a boozy version.
Tips and tricks:
- Make sure to temper the egg yolks by slowly pouring the hot milk mixture into them while whisking constantly. This will prevent the eggs from curdling.
- Straining the mixture through a fine-mesh sieve will remove any lumps or bits of cooked egg.
- Chilling the mixture overnight will result in a smoother texture.
- Toasting the chopped hazelnuts before adding them to the mixture will enhance their flavor.
Storage instructions:
Store leftover gelato in an airtight container in the freezer for up to 1 week.
Reheating instructions:
Allow gelato to soften at room temperature for a few minutes before serving.
Presentation ideas:
Serve in a chilled bowl or cone. Top with whipped cream and a sprinkle of chopped hazelnuts.
Garnishes:
Whipped cream, chopped hazelnuts, chocolate shavings, caramel sauce, chocolate fudge sauce.
Pairings:
Fresh berries, biscotti, espresso, port wine.
Suggested side dishes:
None needed.
Troubleshooting advice:
- If the mixture curdles, strain it through a fine-mesh sieve and continue with the recipe.
- If the gelato is too hard, let it sit at room temperature for a few minutes before scooping.
Food safety advice:
- Make sure to cook the mixture to 170°F to ensure that the eggs are cooked through.
- Store leftover gelato in the freezer at 0°F or below.
Food history:
Gelato is a traditional Italian frozen dessert that is similar to ice cream but has a lower fat content and is churned at a slower speed, resulting in a denser texture. Chocolate hazelnut gelato is a popular flavor in Italy and around the world.
Flavor profiles:
Rich, creamy, chocolatey, nutty.
Serving suggestions:
Serve as a dessert after a meal or as a sweet treat on a hot day.
Related Categories
Cooking Method: N/A
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Region: Italian
Taste: Rich, Nutty, Sweet, Chocolatey, Creamy