Ingredients for Nutty Hot Babes Gelato Sundae
- Whole Milk
- Instant Espresso Powder
- Vanilla Extract
- 2 tablespoons amaretto
- 1/2 cup granulated sugar
- Mascarpone Cheese
- Ground Cinnamon
- Heavy Cream
- Dark Chocolate
- 1/2 cup Nutella
- Shelled Pistachios
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How to Make Nutty Hot Babes Gelato Sundae
- In a saucepan, combine 2 cups whole milk, 2 tablespoons espresso powder, and 1/2 cup granulated sugar.
- Heat gently over medium-low heat, stirring constantly, until sugar and espresso powder are completely dissolved. Do not boil.
- Remove from heat. Stir in 2 tablespoons amaretto and 1 teaspoon vanilla extract. Refrigerate for at least 2 hours.
- In a separate bowl, beat 8 ounces mascarpone cheese with 1/4 cup heavy cream until smooth and fluffy. Add 1 teaspoon ground cinnamon and 2 tablespoons powdered sugar (or to taste). Set aside.
- Line 6 small bowls with oiled plastic wrap, minimizing wrinkles.
- Melt 8 ounces semi-sweet chocolate in a double boiler over low heat, stirring frequently until smooth. Avoid overheating.
- Pour melted chocolate into prepared bowls, tilting to coat evenly. Refrigerate until set (at least 1 hour).
- Churn gelato base in an ice cream maker according to manufacturer's instructions. Ensure the base is thoroughly chilled before churning for a dense, creamy texture. Freeze until firm (at least 4 hours or overnight).
- If using a smaller ice cream maker, you may need to churn in two batches.
- Warm 1/2 cup Nutella in a double boiler until it reaches a pourable consistency.
- To serve, carefully remove chocolate cups from bowls and plastic wrap. Place on plates.
- Fill each chocolate cup with a generous scoop of gelato.
- Drizzle with warm Nutella.
- Top with a dollop of cinnamon mascarpone cream.
- Garnish with chopped pistachios.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
348g
Fat
126g
Carbs
36g
