1/2 cup chocolate-hazelnut spread (recommended: Nutella)
1/2 cup toasted hazelnuts, crushed, for garnish
Instructions
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 1/2 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 7 to 10
minutes.
Place a strainer over a medium bowl and pour the warm custard
mixture through the strainer. Stir in the vanilla 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 hazelnuts.
Originally Submitted
11/18/2007
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