A delightful twist on the classic Nutella gelato, this recipe combines rich hazelnut flavors with a creamy texture for a dessert that's sure to impress.
Combine the milk and cream in a saucepan and heat over medium heat until warm.
Stir occasionally to prevent the milk from scalding.
Whisk the sugar and egg yolks together in a mixing bowl until pale and creamy.
Ensure the mixture is smooth and free of lumps for a better custard base.
Slowly add a ladle of the warm milk mixture to the egg mixture, whisking constantly.
This prevents the eggs from curdling when added to the hot milk.
Pour the tempered egg mixture back into the saucepan with the remaining milk mixture.
Stir continuously to ensure even mixing.
Cook the mixture over low heat, stirring constantly, until it thickens to a custard consistency.
The custard is ready when it coats the back of a spoon.
Remove from heat and stir in the hazelnut spread and vanilla extract until fully combined.
Ensure the hazelnut spread is fully melted and incorporated for a smooth texture.
Let the mixture cool to room temperature, then chill in the refrigerator for at least 4 hours.
Chilling the mixture ensures it freezes evenly in the ice cream maker.
Process the chilled mixture in an ice cream maker according to the manufacturer's instructions.
For a firmer texture, transfer the churned gelato to a container and freeze for an additional hour.
Serve the gelato in bowls or cones and enjoy.
Garnish with a drizzle of chocolate sauce or a sprinkle of chopped nuts for extra flair.
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