Nutella Gelato Recipe
This is richer and denser than standard ice cream, which is precisely what gelato should be. The process involves making a classic custard base, which requires careful temperature control and patience during the chilling step. The final product has the texture of a frozen hazelnut mousse.
Ingredients
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 1/2 cup packed dark brown sugar, divided
- 2 tbsp Dutch-processed cocoa powder
- 5 large egg yolks
- 1/4 tsp Diamond Crystal kosher salt
- 3/4 cup Nutella
- 1 tbsp Frangelico (hazelnut liqueur)
Make the Custard Base
In a heavy-bottomed saucepan, combine the milk, cream, and 1/4 cup of the dark brown sugar. Heat over medium heat, stirring occasionally, until the mixture is steaming and small bubbles form around the edges. Do not let it boil.
While the milk mixture is heating, whisk the egg yolks and the remaining 1/4 cup of dark brown sugar in a medium bowl. Keep whisking for about 2 minutes until the mixture is thick, pale, and falls from the whisk in a ribbon.
Temper the Eggs and Cook the Custard
To temper the eggs, slowly stream about 1 cup of the hot milk mixture into the egg yolk mixture while whisking constantly. This gradual introduction of heat prevents the eggs from scrambling.
Pour the tempered egg mixture back into the saucepan with the rest of the milk. Reduce the heat to low and cook, stirring constantly with a spatula, scraping the bottom and corners of the pan. The custard is done when it has thickened enough to coat the back of the spatula and a line drawn through it with your finger holds its shape. This will take about 8-10 minutes.
Add Nutella and Chill Overnight
Immediately pour the hot custard through a fine-mesh strainer into a clean bowl to catch any small bits of cooked egg.
Add the Nutella, salt, and Frangelico to the hot custard. Whisk until the Nutella is completely melted and the base is smooth and uniform.
Press a piece of plastic wrap directly onto the surface of the custard to prevent a skin from forming. Refrigerate the base overnight. It must be completely cold before churning; this is not an optional step.
Churn the Gelato
Pour the cold custard base into your ice cream maker and churn according to the manufacturer’s directions. Gelato is churned at a slower speed than ice cream to incorporate less air, which is what makes it so dense.
The gelato is ready when it has the consistency of thick soft-serve. Transfer it to an airtight container and freeze for at least 2 hours to firm up before serving.
Nutella Gelato
Ingredients
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 1/2 cup packed dark brown sugar divided
- 2 tbsp Dutch-processed cocoa powder
- 5 large egg yolks
- 1/4 tsp Diamond Crystal kosher salt
- 3/4 cup Nutella
- 1 tbsp Frangelico hazelnut liqueur
Method
- Heat milk, cream and 1/4 cup brown sugar until steaming with small bubbles.
- Whisk egg yolks with remaining brown sugar until pale and ribbony, 2 minutes.
- Slowly stream 1 cup hot milk mixture into eggs while whisking constantly.
- Return mixture to pan, cook on low until custard coats spoon, 8-10 minutes.
- Strain custard into clean bowl.
- Whisk in Nutella, salt and Frangelico until smooth.
- Cover surface directly with plastic wrap, refrigerate overnight.
- Churn cold custard in ice cream maker on low speed until thick soft-serve consistency.
- Transfer to container, freeze 2 hours before serving.
Notes
Churn slower than regular ice cream for authentic gelato density.
