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Hazelnut Gelato

Katie Poppy

"A wonderful hazelnut- and coffee-flavored gelato I created after coming home from a trip to Rome a few years ago."
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4 h 25 m servings 312 cals
Original recipe yields 8 servings

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  • Prep

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  1. Combine milk, cream, and 1/3 cup sugar in a saucepan over medium heat; cook and stir until sugar dissolves, 3 to 5 minutes.
  2. Beat egg yolks and 1/3 cup sugar together in a bowl until mixture is light yellow, about 4 minutes. Stir 1/2 cup milk mixture into egg mixture until smooth; pour into the remaining milk mixture in the saucepan, stirring continuously. Cook, stirring continuously, until mixture thickens enough to coat the back of a metal spoon, 8 to 10 minutes; remove from heat.
  3. Stir chocolate hazelnut spread, espresso powder, and vanilla extract into milk mixture until well combined; pour through a mesh strainer into a bowl. Refrigerate mixture until cold, about 3 hours.
  4. Pour milk mixture into an ice cream maker and freeze according to manufacturer's instructions.


  • Cook's Note:
  • For a thicker consistency transfer ice cream to a glass dish, cover, and place in freezer.

Nutrition Facts

Per Serving: 312 calories; 19.7 g fat; 30.3 g carbohydrates; 5 g protein; 149 mg cholesterol; 55 mg sodium. Full nutrition

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Read all reviews 2
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I did not change a thing. Tasted awesome. Smooth and creamy. Will definitely make it again.

Perfect texture, and nice and creamy, just like gelato should be. The only adjustment I made was to use more cream - probably 1-1/2 cups to 1-1/2 cups of 2% milk (no whole milk on hand). The esp...