March 29, 2015

Nutella Gelato

This gelato is so smooth and creamy that I was amazed it was something I made at home, rather than a high-quality gelati store creation.  My grandfather was in raptures about it.

It's a custard-based recipe so there're egg yolks and stove-top cooking involved, plus lots and lots of Nutella.

Recipe adapted from: Leave Room For Dessert
500mL cream
500mL milk
1 tsp vanilla essence
300g caster sugar, split into two 150g portions
5 egg yolks
300g (or more!) Nutella

1. In a saucepan, heat the cream, milk, vanilla essence and 150g caster sugar over medium heat.  Stir until all the sugar is dissolved.

2. Just before the mixture starts to boil, remove it from the heat.

3. Beat the egg yolks with the other 150g portion of caster sugar until the mixture is thick and pale.

4. Whisk the egg yolk mixture into the cream mixture and heat it again, over low heat, stirring constantly.  Keep heating it until the mixture is thick enough to coat the back of a spoon.

5. When the mixture's thickened, stir the Nutella in until everything's combined.

6. Pour the mixture into your ice cream maker and churn according to the manufacturer's instructions (I used my Cuisinart freezer-bowl ice cream maker).  Alternatively, you can pour this into a shallow brownie tin and put it in the freezer, taking it out every couple of hours and beating it to ensure that it's smooth.


No comments:

Post a Comment