Ingredients
Equipment
Method
- In a medium saucepan, combine the whole milk, heavy cream, and 1/2 cup sugar over medium heat. Stir occasionally until the sugar dissolves completely, which should take about 5 minutes. You’ll notice the mixture beginning to warm up, releasing a lovely aroma.
- While the milk mixture is heating, take a medium bowl and whip the egg yolks with the remaining sugar using an electric mixer. Beat until they turn thick and pale yellow, which should take around 4 minutes. This step is crucial as it helps create a rich custard base.
- Once your milk mixture is warm, carefully pour about 1/2 cup of it into the egg mixture. Stir gently to temper the eggs, which helps prevent them from scrambling when added back into the pan.
- After this, pour the tempered egg mixture back into the saucepan with the remaining milk. Reduce the heat to low and cook, stirring continuously. You want to keep an eye on it until the mixture thickens enough to coat the back of a wooden spoon, roughly 7 to 10 minutes. Patience is key here!
- Next, place a fine strainer over a medium bowl and pour the thickened custard mixture through it. This ensures a smooth texture by removing any bits of cooked egg.
- While the custard is still warm, stir in the Nutella until it dissolves completely. The smell alone will have you dreaming of this gelato!
- Once fully mixed, cover your bowl and chill the mixture completely in the refrigerator. This could take a couple of hours, but it’s essential for the best texture.
- After chilling, pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions. The gelato will still be soft; don’t worry, it will firm up in the freezer!
- As the gelato churns, you can add any optional toppings, like chopped hazelnuts or pecans, for extra crunch.
- Once done, scoop the gelato into serving bowls. You can garnish with more hazelnuts or pecans, if desired, and enjoy your homemade Nutella Gelato!
Notes
Extra tips or suggestions here.