Chocolate and hazelnut gelato

Chocolate and hazelnut gelato

By
From
Little Italy
Serves
24
Photographer
Jacqui Melville

A rich indulgent adult gelato that also contains one of my favourite childhood flavours: Nutella. I could eat almost a whole jar by myself when I was younger. This recipe will be one you make again and again…

Ingredients

Quantity Ingredient
250ml whole milk
125ml double cream
100g nutella
150ml frangelico
4 egg yolks
5 tablespoons caster sugar
100g hazelnuts, toasted and finely chopped
chocolate wafers, to serve
or mini waffle cones, to serve

Method

  1. Pour the milk and cream into a saucepan, add the Nutella and heat gently until the Nutella melts.
  2. Meanwhile pour the Frangelico into a small saucepan, place over a high heat and reduce by half, to intensify the flavour. Remove and set aside to cool.
  3. Whisk the egg yolks with the sugar until pale and creamy. Slowly add the milk mixture, whisking constantly. Return the mixture to the pan and stir gently over a low-medium heat until the mixture thickens enough to coat the back of a spoon.
  4. Remove from the heat and stir in the Frangelico and half the hazelnuts, then allow to cool down completely. Pour it into an ice-cream maker to churn. When it’s nearly set, transfer to freezerproof containers and freeze for 2–3 hours to set completely.
  5. When set, using a melon baller or mini ice-cream scoop, scoop out balls and serve them in mini ice-cream cones or small bowls. You can store them in the freezer already scooped and ready to go, standing up in egg cartons as they are here. When your guests arrive and it’s gelato time, grab them out of the freezer so they don’t melt before you’re ready.
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Mediterranean
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party
entertaining
tapas
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