Nutella Gelato
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
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
Base must chill overnight for proper texture.
Churn slower than regular ice cream for authentic gelato density.
Churn slower than regular ice cream for authentic gelato density.