NUTELLA® GELATO
We've sampled many different flavors of gelato over the years while visiting our family in Italy, but somehow, our kids always go back to their favorite flavor "Nutella®"! While this is not exactly the same as the ones that you will find in Italy, it's pretty darn good for a homemade version!
Provided by Kim's Cooking Now
Categories World Cuisine Recipes European Italian
Time 7h15m
Yield 8
Number Of Ingredients 5
Steps:
- Combine milk, cream, and sugar in a saucepan over medium heat; cook and stir until sugar dissolves, 3 to 5 minutes. Add 1/2 cup of chocolate-hazelnut spread and vanilla and whisk until incorporated, and you no longer see any specks of chocolate. Do not let mixture come to a boil. Remove from heat and let cool.
- Refrigerate mixture until cold, about 3 hours.
- Pour mixture into an ice cream maker and freeze according to manufacturer's instructions.
- Meanwhile, place the remaining 1/2 cup of chocolate-hazelnut spread in a small microwave-safe bowl and microwave on high until slightly melted, about 30 seconds.
- Transfer gelato from the ice cream maker into a freezer-safe storage container. Drizzle with melted spread. Run a knife through to swirl the chocolate-hazelnut spread throughout the gelato. Freeze until set, 4 hours to overnight.
Nutrition Facts : Calories 323.5 calories, Carbohydrate 34.9 g, Cholesterol 36.7 mg, Fat 19.2 g, Protein 4.4 g, SaturatedFat 7.3 g, Sodium 62.9 mg, Sugar 32.3 g
CHOCOLATE-HAZELNUT GELATO
Provided by Giada De Laurentiis
Categories dessert
Time 2h55m
Yield 6 to 8 servings (about 4 cups)
Number Of Ingredients 7
Steps:
- In a saucepan combine the milk, cream, and 1/2 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 1/2 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.
HAZELNUT GELATO
A wonderful hazelnut- and coffee-flavored gelato I created after coming home from a trip to Rome a few years ago.
Provided by Katie Poppy
Categories World Cuisine Recipes European Italian
Time 4h25m
Yield 8
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 312.3 calories, Carbohydrate 30.3 g, Cholesterol 149.3 mg, Fat 19.7 g, Protein 5 g, SaturatedFat 9.3 g, Sodium 55 mg, Sugar 28 g
ITALIAN GELATO SUNDAES WITH NUTELLA
As a dessert, fior di latte refers to gelato made without egg yolks so that the pure flavor of the sweet cream can shine. If you have a gelateria in your neighborhood, get a couple of pints to go. If not, use vanilla ice cream and your imagination.
Provided by Ignacio Mattos
Yield 8 servings
Number Of Ingredients 3
Steps:
- Place a scoop of gelato into each chilled bowl. Spoon a dollop of Nutella over each and top with another scoop or two of gelato. Top as desired.
NUTELLA GELATO
Steps:
- In a saucepan combine the milk, cream, and 1/2 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 1/2 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.
More about "nutella gelato recipes"
NUTELLA GELATO - PUDGE FACTOR
From pudgefactor.com
4.8/5 (9)Total Time 2 hrs 55 minsCategory DessertCalories 319 per serving
- Whisk together milk, cream and 1/4 cup of sugar in a saucepan. Heat over medium heat until the sugar dissolves, about 5 minutes.
- While milk mixture is heating, beat egg yolks and remaining 1/4 cup of sugar on high with electric mixer until the eggs are thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk/cream mixture into the egg mixture to temper the eggs; and stir to combine ingredients. (See Tip 3)
- Add tempered egg mixture back into the saucepan. Cook over medium low heat, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon, about 10 minutes. (See Tip 4)
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