Recipe: Nutella Gelato

First things first – TODAY IS MY 26th BIRTHDAY FOLKS!  Yes, I make a big deal out of them because life is short!  Why not celebrate each year you are here on earth with your loved ones, right?! Can’t wait to share all of the things I’ll be doing for this festive birthday (Hint: vampires, werewolves, the beach, & tea are ALL involved!  Muahahaha.)

Anyway, I’m going to be celebrating (Well, I have been since last weekend, lol.) for the next couple of days, so to keep you cool I’ve decided to share my favorite ice cream recipe: Nutella Gelato.  Oh yes.  It’s the best flavor I’ve made so far and it’s perfect to share with a loved one.  Or a stranger.  You pick.

Enjoy!

Now for some music!  To continue this sort-of summer-y playlist of music.. how ’bout Israel Kamakawiwo’ole – Over the Rainbow? Doesn’t it make you smile? :)

Nutella Gelato
From Giada De Laurentiis
Makes about 4 cups

Print this recipe!

You’ll need:
- 2 cups whole milk
- 1 cup heavy cream
- ½ cup sugar, plus ¼ cup
- 4 egg yolks
- ½ tsp vanilla extract
- ½ cup chocolate-hazelnut spread (recommended: Nutella)
- ½ cup toasted hazelnuts, crushed, for garnish

Directions:
In a saucepan combine the milk, cream, and ½ cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.

Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour ½ cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes.

Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and hazelnut spread until it dissolves. Chill mixture completely before pouring into an ice cream maker and follow manufacturer’s instructions to freeze. To serve, scoop gelato into serving bowls and top with hazelnuts (or pour the hazelnuts into the ice cream maker like I did!).