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Nutella Gelato
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4.75 from 8 votes

Nutella Gelato

Nutella Gelato is amazingly creamy and velvety smooth. Unlike ice cream, this gelato doesn't get super hard when put in the freezer. It's a perfect indulgence for a hot summer day.
Prep Time10 mins
Cook Time15 mins
Cooling/Churning2 hrs 30 mins
Total Time2 hrs 55 mins
Course: Dessert
Cuisine: Italian
Servings: 8 servings
Calories: 319kcal
Author: Chula King

Ingredients

  • 2 cups (16 ounces, 473 ml) milk (See Tip 1)
  • 1 cup (8 ounces, 237 ml) heavy cream
  • ½ cup (3.5 ounces, 99 grams) granulated sugar, divided
  • 4 egg yolks (See Tip 2)
  • ½ cup Nutella
  • ½ teaspoon vanilla extract

Instructions

  • Whisk together milk, cream and ¼ cup of sugar in a saucepan. Heat over medium heat until the sugar dissolves, about 5 minutes.
  • While milk mixture is heating, beat egg yolks and remaining ¼ cup of sugar on high with electric mixer until the eggs are thick and pale yellow, about 4 minutes. Pour ½ cup of the warm milk/cream mixture into the egg mixture to temper the eggs; and stir to combine ingredients. (See Tip 3)
  • Add tempered egg mixture back into the saucepan. Cook over medium low heat, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon, about 10 minutes. (See Tip 4)
  • Pour custard mixture through a wire strainer set over large measuring cup. (See Tip 5)
  • Add Nutella and vanilla extract; whisk until Nutella dissolves. Chill mixture to between 36° F and 40° F. Pour chilled mixture into an ice cream maker; follow manufacturer's instructions to freeze. (See Tip 6)
  • Yield: 6 to 8 servings.

Notes

  1. I used whole milk. I've not made this with low-fat or skim milk. However, I suspect that it would lose some of its creaminess.
  2. With the leftover egg whites, consider making Meringues Chantilly or Macarons.
  3. The goal of tempering is to slowly increase the temperature of the eggs without scrambling them. If you omit the tempering, you will end up with scrambled eggs in your gelato.
  4. I like to take my finger and run it on the back of the wooden spoon. If it leaves a track, your custard is done.
  5. Even with tempering, you may end up with bits of cooked eggs in your custard. The reason for straining the custard is to remove any bits of cooked egg from your custard. Also, I used an 8-cup measuring cup. The reason for using a measuring cup was that with the spout, it would be easier to pour the gelato mixture into the ice cream maker.
  6. It's important that your custard mixture be very cold and that the bowl of your ice cream maker be deep frozen. That means that you should leave the bowl in the freezer for at least 24 hours before using it to make the gelato, or ice cream for that matter.

Nutrition

Calories: 319kcal | Carbohydrates: 28g | Protein: 5g | Fat: 21g | Saturated Fat: 14g | Cholesterol: 145mg | Sodium: 50mg | Potassium: 189mg | Fiber: 1g | Sugar: 26g | Vitamin A: 665IU | Vitamin C: 0.2mg | Calcium: 120mg | Iron: 1.1mg