Hazelnut Gelato

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.

By Katie Poppy

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Recipe Summary

prep:
10 mins
cook:
15 mins
additional:
4 hrs
total:
4 hrs 25 mins
Servings:
8
Yield:
8 servings
Nutrition Info
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Ingredients

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

Directions

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

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  • 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

Per Serving:
312 calories; protein 5g; carbohydrates 30.3g; fat 19.7g; cholesterol 149.3mg; sodium 55mg. Full Nutrition
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Reviews (4)

Read More Reviews

Most helpful positive review

Lisa D'Angelo-Bonelli
Rating: 5 stars
08/09/2019
This was amazing! I have to admit that I was concerned during the cooking process because I was afraid that the egg was going to cook into pieces even though I had already introduced the milk mixture into the egg mixture. Also, it never became thick enough to coat the back of a spoon which also concerned me so I cooked it for longer than it said because I kept waiting for that to happen. It never happened. I did remove it from the stove because I was afraid to overcook it. I was going to skip the straining step but the mixture seemed grainy to me (again I was afraid the egg got cooked) so I went ahead with the straining. Don’t skip this process! The ice cream was so smooth and flavorful! Everyone who tried it loved it! The one suggestion I have is if you like less of a coffee flavor to maybe use less coffee in it but for me I loved it just the way it was. We finished it last night and my kids are already asking me to make it again. I will definitely make this again! Read More
Helpful
(3)
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Lisa D'Angelo-Bonelli
Rating: 5 stars
08/09/2019
This was amazing! I have to admit that I was concerned during the cooking process because I was afraid that the egg was going to cook into pieces even though I had already introduced the milk mixture into the egg mixture. Also, it never became thick enough to coat the back of a spoon which also concerned me so I cooked it for longer than it said because I kept waiting for that to happen. It never happened. I did remove it from the stove because I was afraid to overcook it. I was going to skip the straining step but the mixture seemed grainy to me (again I was afraid the egg got cooked) so I went ahead with the straining. Don’t skip this process! The ice cream was so smooth and flavorful! Everyone who tried it loved it! The one suggestion I have is if you like less of a coffee flavor to maybe use less coffee in it but for me I loved it just the way it was. We finished it last night and my kids are already asking me to make it again. I will definitely make this again! Read More
Helpful
(3)
Rosa Tansella Carter
Rating: 5 stars
08/09/2016
I did not change a thing. Tasted awesome. Smooth and creamy. Will definitely make it again. Read More
Helpful
(2)
Kim's Cooking Now
Allstar
Rating: 5 stars
06/21/2016
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 espresso powder adds a nice mocha flavor and the hazelnut spread is just subtle enough to tell that it's hazelnut without being over-powering. My kids are in Italy right now and when they get back they are going to LOVE this as a treat to bring back those memories of their Italian summer. Read More
Helpful
(2)
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wrajhm
Rating: 5 stars
06/02/2020
Perfect. Easy and fun. We made this exactly as written. Best recipe ever!! Thank you. Read More
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