November 11, 2011

Nutella Gelato: A recipe I couldn't resist making!

As I have mentioned in previous posts, I am really enjoying my ice cream maker!  Something I really wanted to try making was gelato... but, I just wasn't sure where to begin. 

Then, during last month's Secret Recipe Club reveal, I stumbled upon a recipe for Nutella Gelato that was shared by Join Us Pull Up a Chair.  This recipe was initially posted by Baking & Biking who originally made it as a Nutella Gelato Shake.  Now, it sounds like one of those stories told by your best friend's sister's brother's ex-girlfriend's cousin... or something like that.

Anyway, it's worth it for this recipe!  Nutella and gelato... they had me at Nutella!  Rich, chocolatey, creamy goodness that I have a hard time resisting... I have found it's extremely delicious when a spoon is inserted into the jar and a nice big mound of Nutella can then be licked off of said spoon.  Just sayin'... if it's in the house, it better be  hidden 'cuz it's not gonna last long!

This has to be the best creation to come out of my ice cream maker so far!  The result was a decadent and oh-so-creamy gelato that has my family begging for me to make more gelato... just forget that the temperatures are starting to dip outside... a creamy, dessert like this is a perfect end to any meal.

Check it out... if you have an ice cream maker, gelato is not too far away from your ice cream bowls... you simply must make this gelato!

Nutella Gelato
Source:  Join Us Pull Up a Chair via Biking and Baking

  • 2 cups heavy cream
  • 1 cup skim milk
  • 3/4 cup sugar
  • 4 egg yolks
  • 1 teasoon vanilla
  • 1/2 cup Nutella
  • pinch of salt

  1.  In a saucepan, combine the milk, cream and 1/2 cup of the sugar over medium heat.  Cook until the sugar dissolves. 
  2. In a medium bowl, add the egg yolks and the remaining 1/4 cup of sugar.  Using a hand mixer, beat the mixture until the eggs have become thick and pale yellow. 
  3. Pour 1/2 cup of warm milk into the whipped eggs.  Stir and then add the mixture back to the saucepan.  Cook over very low heat; stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon.
  4. Stir in the vanilla, Nutella and salt until it is completely dissolved.  Transfer the mixture to a bowl with a spout.  Chill until the mixture becomes completely cooled, then pour into your ice cream maker.  Follow the instructions for your ice cream maker to churn and freeze the gelato. 
  5. Freeze until the mixture firms up.

Please note that all photos and content belong to Patsy Kreitman, unless otherwise noted. If you want to use something please ask first.
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Joanne said...

I seriously cannot keep nutella in the house either! If it's'll be in my stomach within minutes. THis gelato must be amazing! I think I might have to risk my skinny jeans and buy a jar for this!

The Food Hunter said...

Would love a scoop of this

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