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:
- 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.