Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A wonderful hazelnut- and coffee-flavored gelato I created after coming home from a trip to Rome a few years ago.

Recipe Summary

cook:
15 mins
additional:
4 hrs
total:
4 hrs 25 mins
prep:
10 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine milk, cream, and 1/3 cup sugar in a saucepan over medium heat; cook and stir until sugar dissolves, 3 to 5 minutes.

    Advertisement
  • 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.

  • 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.

  • 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

312 calories; protein 5g; carbohydrates 30.3g; fat 19.7g; cholesterol 149.3mg; sodium 55mg. Full Nutrition
Advertisement