Hazelnut gelato

Hazelnut gelato

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About this recipe: Chocolate hazelnut spread and espresso powder are the key ingredients in this Italian-inspired recipe for creamy hazelnut gelato.

Katie Poppy

Serves: 8 

  • 475ml whole milk
  • 240ml whipping cream
  • 65g caster sugar
  • 4 egg yolks
  • 65g caster sugar
  • 125g chocolate hazelnut spread
  • 2 tablespoons instant espresso powder
  • 1/2 teaspoon vanilla extract

Prep:10min  ›  Cook:15min  ›  Ready in:25min 

  1. Combine milk, cream and 65g caster sugar in a saucepan over medium heat; cook and stir until sugar dissolves, 3 to 5 minutes.
  2. Beat egg yolks and 65g caster sugar together in a bowl until mixture is light yellow, about 4 minutes. Stir about 120ml 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.
  3. Stir chocolate hazelnut spread, espresso powder and vanilla extract into milk mixture until well combined; pour through a sieve into a bowl. Refrigerate mixture until cold, about 3 hours.
  4. Pour milk mixture into an ice cream maker and freeze according to manufacturer's instructions.

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