Nutella Gelato
Nutella Gelato is amazingly creamy and velvety smooth. Unlike ice cream, this gelato doesn't get super hard when put in the freezer. It's a perfect indulgence for a hot summer day.
Ingredients
- 2 cupswhole milk (see tip 1)
- 1 cupheavy cream
- ½ cupgranulated sugar, (divided)
- 4egg yolks (see tip 2)
- ½ cupnutella
- ½ teaspoonvanilla extract
Directions
- 1
Whisk together milk, cream, and 1/4 cup of sugar in a saucepan. Heat over medium heat until the sugar dissolves, about 5 minutes.
- 2
While the milk mixture is heating, beat egg yolks and the remaining 1/4 cup of sugar on high with an electric mixer until the eggs are thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk/cream mixture into the egg mixture to temper the eggs, and stir to combine the ingredients. (See Tip 3)
- 3
Add the tempered egg mixture back into the saucepan. Cook over medium-low heat, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon for about 10 minutes. (See Tip 4)
- 4
Pour custard mixture through a wire strainer set over a large measuring cup. (See Tip 5)
- 5
Add Nutella and vanilla extract; whisk until Nutella dissolves. Chill the mixture to between 36° F and 40° F. Pour the chilled mixture into an ice cream maker; follow the manufacturer's instructions to freeze. (See Tip 6)
- 6
Yield: 6 to 8 servings.