Decadent Chocolate-Hazelnut Bliss Gelato
Indulge in a rich and creamy Chocolate-Hazelnut Gelato, inspired by traditional Italian recipes. This delightful frozen treat combines the luscious flavor of chocolate hazelnut spread with the silky texture of homemade gelato. Perfect for hot summer days or as a luxurious dessert to impress your guests, this gelato is remarkably easy to make with just a handful of ingredients. Let it chill for a couple of hours, then enjoy a scoop topped with crunchy, toasted hazelnuts for that perfect combination of flavors and textures. Treat yourself to this homemade delight – you won’t regret it!
N/A
Servings
200
Calories
7
Ingredients
Ingredients
whole milk
2 cups (none)
heavy cream
1 cup (none)
sugar
3/4 cup (divided into 1/2 cup and 1/4 cup)
egg yolks
4 (separate from whites)
vanilla extract
1/2 teaspoon (none)
chocolate hazelnut spread
1/2 cup (none)
toasted hazelnuts
1/2 cup (crushed, to garnish)
Instructions
1
In a medium saucepan, combine the whole milk, heavy cream, and 1/2 cup of sugar. Heat over medium heat, stirring occasionally, until the sugar dissolves and the mixture just begins to steam, about 5 minutes. Do not let it boil.
2
While the milk mixture is heating, in a separate medium bowl, use an electric mixer to beat the egg yolks with the remaining 1/4 cup of sugar until the mixture is thick, creamy, and pale yellow, approximately 4 minutes.
3
Once the milk mixture is ready, gradually pour in about 1/2 cup of it into the egg mixture, whisking constantly to temper the eggs. Then, slowly pour the tempered egg mixture back into the saucepan with the remaining milk mixture.
4
Reduce the heat to low and cook the mixture gently, stirring continuously with a wooden spoon, until it thickens enough to coat the back of the spoon, about 7 to 10 minutes. Be careful not to let it boil.
5
Remove the saucepan from heat. Strain the custard through a fine-mesh sieve into a clean medium bowl to remove any cooked egg bits. Stir in the vanilla extract and chocolate hazelnut spread until completely dissolved.
6
Allow the mixture to cool to room temperature, then cover and refrigerate until completely chilled, at least 2 hours.
7
Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a soft-serve consistency. Alternatively, if you don't have an ice cream maker, pour the mixture into a shallow dish and freeze it.
8
If freezing without an ice cream maker, stir the gelato every 30 minutes for about 4 hours until it becomes smooth and creamy.
9
To serve, scoop the gelato into bowls and garnish each serving with crushed toasted hazelnuts for added crunch.
Nutrition Information
10g
Fat
20g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Chocolate-Hazelnut Bliss Gelato?
It is a rich and creamy frozen dessert inspired by traditional Italian recipes, combining chocolate hazelnut spread with a silky custard base.
Is this recipe easy to make?
Yes, it is remarkably easy to make with just a handful of ingredients and basic kitchen tools.
How many ingredients are required for this recipe?
The recipe consists of 7 total ingredients including milk, cream, sugar, egg yolks, vanilla, hazelnut spread, and toasted hazelnuts.
How much whole milk is needed?
The recipe requires 2 cups of whole milk.
What amount of heavy cream is used?
You will need 1 cup of heavy cream.
How many egg yolks are used in the custard?
This recipe requires 4 egg yolks, separated from the whites.
How much sugar is used in total?
A total of 3/4 cup of sugar is used, divided into 1/2 cup and 1/4 cup portions.
What is the purpose of tempering the eggs?
Tempering involves gradually adding hot milk to the yolks to raise their temperature without scrambling them.
How long should the mixture chill before churning?
The mixture should be refrigerated until completely chilled, which takes at least 2 hours.
Can I make this gelato without an ice cream maker?
Yes, you can pour the mixture into a shallow dish and freeze it, stirring every 30 minutes for about 4 hours.
How do I know the custard is thick enough?
The custard is ready when it is thick enough to coat the back of a wooden spoon, typically after 7 to 10 minutes.
Should I boil the milk and cream mixture?
No, you should heat it until it just begins to steam, but do not let it boil.
Why is the custard strained through a sieve?
Straining removes any bits of cooked egg to ensure the gelato has a perfectly smooth texture.
How much chocolate hazelnut spread is added?
The recipe calls for 1/2 cup of chocolate hazelnut spread.
What is the recommended garnish?
The gelato is best topped with 1/2 cup of crushed toasted hazelnuts for added crunch.
How many calories are in one serving?
There are 200 calories per serving.
What is the fat content per serving?
Each serving contains 10 grams of fat.
How many carbohydrates are in each serving?
There are 20 grams of carbohydrates per serving.
How much protein does this gelato provide?
Each serving provides approximately 3 grams of protein.
How long do I beat the egg yolks?
The egg yolks should be beaten with sugar for approximately 4 minutes until thick and pale yellow.
What amount of vanilla extract is needed?
The recipe uses 1/2 teaspoon of vanilla extract.
What equipment is needed for this recipe?
You will need a saucepan, electric mixer, whisk, fine-mesh sieve, and optionally an ice cream maker.
Is this recipe considered Italian?
Yes, it is inspired by traditional Italian gelato-making techniques.
Can I substitute the hazelnut spread?
While the recipe specifies chocolate hazelnut spread, you could experiment with other nut-based chocolate spreads.
What is the texture of the final product?
The gelato has a silky, rich, and creamy texture typical of homemade Italian-style frozen desserts.
How do I prepare the hazelnuts?
The hazelnuts should be toasted and then crushed before being used as a garnish.
Can the mixture be chilled overnight?
Yes, although 2 hours is the minimum, chilling overnight can help deepen the flavor.
Is there any fiber in this dessert?
The nutritional data provided lists the fiber content as null.
What are the primary tags for this recipe?
Tags include gelato, chocolate, hazelnut, dessert, and homemade.
What consistency should the gelato reach in the machine?
It should be churned until it reaches a soft-serve consistency before further freezing or serving.