Chocolate / Hazelnut GELATO

Let's be honest  - ...really should just be called "Nutella Gelato".  But that's a brand and we can't.  (But it IS Nutella Gelato.)

Funny thing to share with y'all:
I've had this recipe for nearly 10 years now, printed from the Food Network and being safely kept in my Paleo Cookbook.  NOTE: This is NOT Paleo.  ...the irony made me laugh out-loud when I remembered where I was keeping it.  :0)

You need an ice cream maker.  

Can I recommend one?  The ONLY one I can recommend is the KitchenAid bowl with two small attachments to keep track of.  NO  EXTRA  APPLIANCE.  You just use your KitchenAid stand and keep the bowl frozen in the freezer.  Genius.  I love it.  You'll love your's and learn to keep the bowl in the freezer so that it is ready and waiting for you to make this and MANY other ice creams.  

That said, this is the only gelato recipe that I've TRIED and that I've LIKED.

It's a "plan ahead" and "make ahead" kind of a thing, but worth the work and planning.

Chocolate / Hazelnut GELATO 

4  egg yolks
1/4  cup sugar

2  cups whole milk
1  cup heavy whipping cream
1/2  cup sugar

1/2  teaspoon vanilla
1/2  cup  chocolate-hazelnut spread (NOTE:  Nutella is preferred - shouldn't be a surprise)



In a medium mixing bowl whip the egg yolks and 1/4 cup sugar using an electric hand-mixer on high for 3-4 minutes until the eggs and sugar thicken and become a pale yellow.

SET  ASIDE.

In a medium to large sauce pan combine the milk, cream, and 1/2 cup sugar and stir consistently over medium heat.

Cook, (stirring!) for 5-7 minutes until the sugar dissolves.

Take a 1/2 cup of the the hot milk and cream mixture and POUR into the egg yolk and sugar mixture - STIR.   (NOTE: This will warm up the egg mixture before adding all of it into the milk and cream saucepan.)

NOW - Add the egg yolk and sugar mixture into the saucepan with the remaining milk and cream mixture.

COOK - Stirring consistently over a low heat, cook until the mixture thickens enough to coat the back of a spoon.  7-12 minutes.

Place a mesh strainer over a medium bowl; then pour the cooked mixture through the mesh strainer.  Discard anything to catch in there...

Add vanilla and chocolate-hazelnut spread and stir until dissolved.

Let cool  UNCOVERED  -  and then chill in fridge for 12-24 hours.

NOTE:  Be sure your ice cream bowl is frozen ahead of making this recipe so you are READY for the final step.

Assemble your KitchenAid ice cream bowl attachments BEFORE pouring your mixture in.

MIX on "stir" setting for 25-30 minutes.

Serve and share and enjoy...

OR

Transfer all contents from ice cream bowl into incognito containers and hide in your freezer for personal consumption and personal, un-shared enjoyment...

 

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