Hazelnut Gelato

Hazelnut Gelato

Chocolate hazelnut spread and espresso powder are the key ingredients in this Italian-style recipe for creamy hazelnut gelato. It tastes like Italy.

Preparation Time
10 mins
Cooking Time
15 mins
Total Time
25 mins
Calories
312 Calories

Recipe Instructions

Step 1
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.
Step 2
Pour custard into an ice cream maker and freeze according to manufacturer's instructions. Transfer to an airtight container and freeze to desired consistency.
Step 3
Combine milk, cream, and ⅓ cup sugar in a saucepan over medium heat; cook and stir until sugar dissolves, 3 to 5 minutes.
Step 4
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.

Ingredients

  • 2 cups whole milk
  • 1 cup heavy whipping cream
  • 4 egg yolks
  • 2 tablespoons instant espresso powder
  • 0.5 teaspoon vanilla extract
  • 0.33333334326744 cup white sugar
  • 0.5 cup chocolate hazelnut spread

Categories

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