Nutella, what’s not to like. I practically grew up on this stuff 😘 So why not incorporate it into a silky smooth, perfect Nutella Gelato. Guaranteed to keep you cool and perfectly happy on these late summer days.
2 cups whole milk (16 fl oz or 473 ml)
2 cups heavy cream (16 fl oz or 473 ml)
1/4 cup sugar (1.7 oz or 50 g), plus an additional 1/4 cup sugar (1.7 oz or 50 g)
4 egg yolks
1/2 teaspoon pure vanilla extract
1/2 cup Nutella (6.2 oz or 175 g)
Combine milk, cream and 1/4 cup sugar in a small saucepan, heat until sugar is dissolved. Remove from heat.
Place egg yolks and 1/4 cup remaining sugar in a bowl and beat until thick and pale yellow. Add vanilla extract and mix to combine.
While beating, drizzle 1/2 cup of the warm milk into the egg mixture, this will temper the eggs. Then pour egg mixture into the warm milk in the saucepan and heat over medium-low heat until mixture becomes thick enough to coat the back of a wooden spoon.
Pour custard mixture through a strainer into a bowl. Add nutella and stir until completely dissolved. Chill mixture completely before pouring into ice cream maker and follow manufacture’s directions to freeze. Enjoy!
Recipe adapted from Giada De Laurentiis