Hazelnut Gelato – a delicious recipe with milk, heavy whipping cream, white sugar, egg yolks, white sugar, chocolate hazelnut spread. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Combine milk, cream, and 1/3 cup sugar in a saucepan over medium heat; cook and stir until sugar dissolves, 3 to 5 minutes.
2
Beat egg yolks and 1/3 cup sugar together in a bowl until mixture is light yellow, about 4 minutes. Stir 1/2 cup 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 mesh strainer 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.
718
kcal
Calories
44
g
Fat
60
g
Carbs
19
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 8 ingredients. The key ingredients include: 2 cups whole milk, 1 cup heavy whipping cream, 1/3 cup white sugar, 4 egg yolks, and more.
Yes, 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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