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This gelato is so delicious - I can't wait to make some more!!!


  • 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 chocolate-hazelnut spread (recommended: Nutella)
  • 1/2 cup toasted hazelnuts, crushed, for garnish (optional)


  • In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat.
  • Cook until the sugar dissolves, about 5 minutes.
  • 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.
  • Add this 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.
  • 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.
  • To serve, scoop gelato into serving bowls and top with hazelnuts

Categories: Frozen 

Author Credit: Giada De Laurentiis

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