Tuesday, August 03, 2010

Gelato di Nutella (Nutella Ice Cream)

It has been only three weeks since I came back from my trip to Italy and I already miss it. I specially miss spending time with my younger sister Antonella and her baby girl, Giulia. I also miss swimming in the warm water of the Adriatic Sea, and of course, the gelatos. Although I will have to wait for my next trip to Italy to enjoy my family’s company, I can get Italian gelatos right away, from my kitchen. In this issue I am going to show you how to make gelato with one of my favorite flavors: Nutella.

For those not familiar with it, Nutella is a creamy chocolate hazelnut spread that Italians (especially kids) enjoy with breads as a breakfast or an afternoon snack. It is for Italians what peanut butter is for Americans, although you can easily eat the whole jar with a spoon. It is also very popular in cakes, tarts and other desserts. But the best way to enjoy it during the warm summer month is in gelato.

- 1 ½ cups whole milk
- ½ cup cream
- ½ teaspoon salt
- 4 egg yolks
- 1/3 cup sugar
- 4 ounces (1/4 cup) Nutella
- 1 teaspoon Frangelico

Pour the milk, cream and salt in a saucepan over low heat and cook, stirring constantly. When the mixture is hot enough to release steam, remove from the heat. Don’t let it boil!
 Whisk the egg yolks and sugar together in a bowl until thick and lemon-colored.

Pour the hot milk mixture a little at a time into the egg mixture, whisking constantly until well blended. Once half the milk mixture is in, you can begin to pour a little faster until all the hot milk mixture is incorporated.
Add the Nutella and whisk until it is all mixed in evenly.
Strain into the saucepan and put the mixture over low heat and cook, stirring constantly, until dense and creamy, about 3 minutes.
Strain into a bowl and add the frangelico. Cool to room temperature, covered with plastic wrap pressed directly to the surface.
If you have an ice-cream maker, freeze the nutella mixture in it according to manufacturer’s directions.

If not, set the bowl on the freezer shelf and let it sit, stirring occasionally, until frozen but still soft and moldable, from 2 to 3 hours. (You can “still-freeze” the ice cream like this up to a day in advance. Let it sit at room temperature until softened (about 10 minutes) before serving it.


You can keep it in the freezer for a few days before ice crystals will begin to form.