Chocolate Hazelnut Gelato – a delicious recipe with hazelnuts, milk, light cream, egg yolks, sugar, chocolate hazelnut spread. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat the oven to 350u00b0F.
2
Place nuts in small shallow baking pan. Toast about 8 mins or until skins begin to split. Place nuts in clean tea towel. Rub vigorously to remove skins. Discard skins; chop nuts coarsely.
3
Bring milk, cream and nuts to a boil in medium saucepan. Cover; remove from heat.
4
Whisk egg yolks and sugar in large bowl until creamy. Gradually whisk hot milk mixture into egg mixture. Return mixture to same pan. Stir on low heat, without boiling, until custard mixture thickens slightly. Add chocolate hazelnut spread; whisk until combined.
5
Strain custard into large heatproof bowl, discarding nuts. Cover surface of custard with plastic wrap. Cool slightly then refrigerate about 1 hour or until cold.
6
Pour custard into ice-cream maker. Churn according to manufacturer's directions. Serve gelato in ice cream cones, if desired.
1100
kcal
Calories
86
g
Fat
55
g
Carbs
28
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 cup hazelnuts, 1 2/3 cups milk, 2 1/2 cups light cream, 6 None egg yolks, and more.
Yes, Chocolate Hazelnut Gelato falls under the General category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
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