Hazelnut gelato

    25 min

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

    9 people made this

    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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    Reviews in English (2)


    I did not change a thing. Tasted awesome. Smooth and creamy. Will definitely make it again.  -  09 Aug 2016  (Review from Allrecipes US | Canada)


    Perfect texture, and nice and creamy, just like gelato should be. The only adjustment I made was to use more cream - probably 1-1/2 cups to 1-1/2 cups of 2% milk (no whole milk on hand). The espresso powder adds a nice mocha flavor, and the hazelnut spread is just subtle enough to tell that it's hazelnut, without being over-powering. My kids are in Italy right now, and when they get back, they are going to LOVE this as a treat to bring back those memories of their Italian summer.  -  21 Jun 2016  (Review from Allrecipes US | Canada)