Summer time is here and it is time for some a cool treat with our
favorite trend (Nutella).

FROM: HT

Nutella Gelato

Yield: 6 servings

Ingredients
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 spread
(optional) crushed hazelnuts, pecans, or other toppings

Instructions:

1. In a saucepan combine the milk, cream, and 1/2 cup sugar over
medium heat. Cook until the sugar dissolves, about 5 minutes.

2. 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. This brings the temperature of
the mixture up so that when we add it to the saucepan it doesn't
scramble.

3. Add the tempered egg 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. The mixture
will still be runny but slightly thicker.

4. 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.
Note- the gelato will still be soft after mixing in the ice cream
maker. You can add your toppings to the last couple of minutes of
mixing the ice cream in the ice cream maker to incorporate them before
freezing or just wait to use them on top after it is completely
frozen.

5. To serve, scoop gelato into serving bowls and top with hazelnuts,
pecans, or other toppings.

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cazza13 wrote:

> Summer time is here and it is time for some a cool treat with our
> favorite trend (Nutella).
>
> FROM: HT
>
> Nutella Gelato
>
> Yield: 6 servings
>
> Ingredients
> 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 spread
> (optional) crushed hazelnuts, pecans, or other toppings
>
> Instructions:
>
> 1. In a saucepan combine the milk, cream, and 1/2 cup sugar over
> medium heat. Cook until the sugar dissolves, about 5 minutes.
>
> 2. 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. This brings the temperature of
> the mixture up so that when we add it to the saucepan it doesn't
> scramble.
>
> 3. Add the tempered egg 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. The mixture
> will still be runny but slightly thicker.
>
> 4. 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

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