Ingredients for Chocolate Hazelnut Gelato
- Whole Milk
- Heavy Cream
- 1 cup granulated sugar
- Egg Yolks
- 1 teaspoon vanilla extract
- Chocolate Hazelnut Spread
- Toasted Hazelnuts
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How to Make Chocolate Hazelnut Gelato
- Combine milk, cream, sugar, and cocoa powder in a saucepan. Whisk until the sugar dissolves.
- Bring the mixture to a simmer over medium heat, stirring constantly. Do not boil.
- Remove from heat and stir in the hazelnut spread and vanilla extract.
- Strain the mixture through a fine-mesh sieve into a bowl to remove any lumps.
- Cover the bowl with plastic wrap, pressing it directly onto the surface of the mixture to prevent a skin from forming.
- Refrigerate for at least 2 hours, or preferably 4 hours, to allow the mixture to thoroughly chill.
- Once chilled, churn the mixture in an ice cream maker according to the manufacturer's instructions. This usually takes about 20-30 minutes.
- Transfer the gelato to an airtight container and freeze for at least 2-3 hours to harden further. The longer it freezes, the firmer it will be.
- Serve and enjoy your homemade Chocolate Hazelnut Gelato! Consider topping with chopped hazelnuts or chocolate shavings for an extra touch of elegance.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
172g
Fat
95g
Carbs
15g
