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My review
Hazelnut Gelato
18
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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Ingredients
4 h 25 m servings 312Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Combine milk, cream, and 1/3 cup sugar in a saucepan over medium heat; cook and stir until sugar dissolves, 3 to 5 minutes.
- 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.
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Footnotes
- Cook's Note:
- For a thicker consistency transfer ice cream to a glass dish, cover, and place in freezer.
Nutrition Facts
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Reviews
Read all reviews 2Most helpful
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Newest
8/9/2016
I did not change a thing. Tasted awesome. Smooth and creamy. Will definitely make it again.
6/21/2016
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...