Chocolate Hazelnut Gelato is a rich and creamy Italian-style dessert that blends the deep flavors of chocolate with the nutty sweetness of hazelnuts. It’s smoother and denser than regular ice cream, thanks to a higher proportion of milk and less air churned in. This gelato is perfect for anyone who loves the classic combination of chocolate and hazelnuts, often reminiscent of Nutella. It’s an indulgent treat that feels sophisticated but is surprisingly easy to make at home!
Ingredients:
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 3/4 cup granulated sugar
- 1/2 cup cocoa powder (unsweetened)
- 1/2 cup chocolate hazelnut spread (like Nutella)
- 1/2 cup hazelnuts, toasted and finely chopped
- 4 large egg yolks
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
- Heat the milk and cream: In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat until the mixture is just starting to steam, but not boiling. Remove from heat.
- Mix the dry ingredients: In a separate bowl, whisk together the sugar, cocoa powder, and salt.
- Make the custard: In a large mixing bowl, whisk the egg yolks. Gradually add the sugar-cocoa mixture to the egg yolks, whisking until smooth.
- Temper the egg mixture: Slowly pour about 1/2 cup of the warm milk-cream mixture into the egg mixture, whisking constantly to prevent the eggs from curdling. Gradually add the rest of the milk-cream mixture, whisking until fully combined.
- Cook the custard: Pour the mixture back into the saucepan and cook over medium-low heat, stirring constantly, until the custard thickens and coats the back of a spoon (about 170°F). Be careful not to let it boil.
- Add the hazelnut spread: Once thickened, remove from heat and whisk in the chocolate hazelnut spread until smooth. Stir in the vanilla extract.
- Chill the custard: Pour the mixture through a fine-mesh sieve into a clean bowl to remove any lumps. Cover the surface with plastic wrap to prevent a skin from forming and refrigerate for at least 4 hours, or until completely chilled.
- Churn the gelato: Once chilled, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions. During the last few minutes of churning, add the chopped toasted hazelnuts.
- Freeze and serve: Transfer the gelato to an airtight container and freeze for at least 2-4 hours to firm up. Serve in bowls or cones, and enjoy!
This Chocolate Hazelnut Gelato is the perfect mix of smooth, creamy chocolate and nutty, crunchy hazelnuts, making it a decadent dessert that’s sure to satisfy any sweet tooth!
