It’s gelato! It’s Nutella! It’s Nutella Gelato! Is there anything more perfect? This recipe is so easy and so good! Very creamy! It’s a great go-to recipe to wow guests. I made some to celebrate this 4th of July weekend and recommend you do the same. It’s fast becoming a regular staple in our freezer.
Gelato di Nutella
makes 1 quart
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup sugar, plus 1/4 cup
- 4 egg yolks
- 1/2 teaspoon vanilla extract
- 1/2 cup Nutella (I prefer the “heaping” 1/2 cup measurement)
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 1/4 cup sugar using an electric mixer until the eggs have become thick and pale yellow (about 4 minutes). Pour about 1/2 cup of the warm milk and cream mixture into the egg mixture, while stirring, to bring the eggs up to the temperature of the milk and cream. Add this mixture back into the saucepan (keep stirring!). Cook over low heat, stirring constantly, for all eternity until the mixture becomes thick enough to coat the back of a wooden spoon. This usually takes between 10 and 20 minutes so pull up a chair and grab your favorite magazine or a book.
Pour the warm custard mixture through a strainer into a medium bowl. Stir in the vanilla and Nutella until it dissolves (the wire whisk is your friend). Chill mixture completely. I usually put it in a quart-sized container and put it in the fridge overnight to make sure it’s good and chilled. Pour into an ice cream maker and follow manufacturer’s instructions to freeze.
The best part? You now have four leftover egg whites to make a healthy omelette in the morning! This will cut down on any guilt you may have about eating an entire quart of Nutella Gelato.
You’re welcome.
