Chocolate Hazelnut Gelato

This really should be called Nutella gelato, because Nutella is the main flavoring, adding that nutty-chocolate taste so popular in Italian treats.

I can’t tell you what the real difference is between gelato and ice cream, because I just don’t care. (Mom says gelato has less cream than ice cream) I just love the stuff, in almost any flavoring (Caffe Prada has pink lemonade flavored gelato, p.s.).

I have mixed feelings about Nutella. I don’t love it on toast, really. But mixed with cream and then frozen in my handy ice-cream machine, I fell for it.

The resulting treat tasted more like chocolate than hazelnut, which is good for the Nutella naysayers in the crowd. It is a simple and smooth chocolatey iced treat that we all crave these hot summer days.

From the beautiful Italian goddess herself, Giada de Laurentiis:

Chocolate Hazelnut Gelato

Ingredients:

• 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 Nutella

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 Nutella until it dissolves. Chill mixture completely before pouring into an ice cream maker and follow manufacturer’s instructions to freeze.

Yum!

Enjoy, friends! xoxo

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Gorgonzola Roasted Tomatoes

Tomatoes won’t be big and beautiful for another couple months, but a smart way to get the best flavor out of winter tomatoes is to roast them with bold flavors like Gorgonzola cheese, garlic and herbs.

This recipe is a riff on something in my Giada di Laurentiis cookbook – the Gorgonzola gets thick and bubbly when roasted in the tomatoes, which hold their shape and offer an acidity to the strong flavors.

We had these as a light lunch, but they would be great as a side dish for your next steak dinner.

Gorgonzola Roasted Tomatoes

Ingredients

• 4 plumb tomatoes, halved, insides scooped out
• 3 garlic cloves, minced
• 1/4 c. EVOO
• Salt and Pepper
• 1/3 c. bread crumbs
• 3 oz. Gorgonzola cheese, crumbled
• Handful Italian parsley, chopped

Preheat oven to 375. Mix olive oil and garlic, seasoning with salt and pepper. Toss in the tomato halves and let marinate 10 min.

Meanwhile, line baking sheet with parchment paper. In a small bowl, mix cheese and bread crumbs.

Place marinated tomato halves on baking sheet, then fill with cheese mixture and drizzle with more olive oil. Roast until tomatoes are just soft and filling is browned, approx. 25 min.

Before serving, sprinkle with parsley.

Grant and I were surprised how much we liked these, given that we aren’t the world’s biggest Gorgonzola/blue cheese fans. But the smoky cheese flavor and the salty/tangy tomato are awesome together, brightened up with the fresh, green herbs.

Enjoy, friends! xoxo