Thursday, August 7, 2008

Frozen, creamy and it needs Nutella...yummy!

Original recipe is from Giada De Laurentiis and I have to admit this may be the best homemade gelato that I've ever had. Soooooooo creamy. What a keeper!

Chocolate-Hazelnut Gelato


2 cups whole milk
1 cup heavy cream
1/3 cup sugar, plus 1/4 cup
4 egg yolks
½ teaspoon pure almond extract
1 tablespoon unsweetened cocoa powder
½ cup Nutella spread (recommended: Nutella


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 ½ cup of the warm milk and cream mixture into the egg mixture and stir. 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 10 to 15 minutes.

Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the almond, cocoa powder and hazelnut spread until it dissolves. Chill mixture completely before pouring into an ice cream maker and follow manufacturer's instructions to freeze. To serve, scoop gelato into serving bowls and top with chopped/toasted hazelnuts.

Please note: I’ve incorporated some of the changes I made to the recipe including lowering the sugar from ½ cup to a 1/3 cup, using almond extract instead of vanilla extract, adding 1 tablespoon of unsweetened cocoa powder and omitting the ½ cup of hazelnuts. For the original recipe please visit the website.

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