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.