Ingredients for Nutella Gelato
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How to Make Nutella Gelato
- In a medium saucepan, heat 2 cups whole milk and 1 cup heavy cream over medium heat until just simmering. Do not boil.
- Remove from heat. Add ¾ cup granulated sugar and whisk until completely dissolved.
- In a separate bowl, whisk together 4 large egg yolks and ¼ cup granulated sugar until pale and slightly thickened.
- Temper the egg yolks by slowly whisking in about ½ cup of the warm milk mixture. This prevents the yolks from scrambling.
- Pour the tempered egg yolk mixture into the remaining milk mixture in the saucepan. Whisk constantly.
- Cook over low heat, stirring frequently, until the custard thickens enough to coat the back of a spoon (about 8-10 minutes). Do not boil.
- Remove from heat and stir in 1 teaspoon pure vanilla extract.
- Stir in 1 cup Nutella until completely smooth and incorporated.
- Strain the mixture through a fine-mesh sieve into a bowl. This removes any lumps and ensures a super smooth gelato.
- Cover the bowl with plastic wrap, pressing it directly onto the surface of the custard to prevent a skin from forming. Refrigerate for at least 4 hours, or preferably overnight.
- Churn the chilled custard in an ice cream maker according to the manufacturer's instructions.
- Once churned, transfer the gelato to an airtight container and freeze for at least 2-3 hours to allow it to harden further before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
170g
Fat
93g
Carbs
15g
