Ever since I tried Nutella in Italy, I’ve been hooked. I liked the spread before, but the Nutella muffin that I had in Rome, was magick in my mouth. Also, Nutella was a condiment at every breakfast served during my trip.
If you have heard that Nutella taste different in Italy, it does. It’s not as oily and has more hazelnut flavor. Of course there’s nothing wrong with the American version, but do yourself a favor and try the European version if you can find it. You should be able to find it at an Italian market or online.
I also fell madly in love with gelato while in Puglia. I have always been an ice cream connoisseur, but gelato is my new thing. It’s also less calories than ice cream. Gelato uses more milk than cream which is why it’s better for a calorie count.
For this recipe you can use any chocolate-hazelnut spread that you like, however Nutella gelato is an aphrodisiac treat that is hard to deny.
2 cups whole milk
1 cup heavy cream
1/2 cup sugar, plus 1/4 cup
4 egg yolks
1/2 teaspoon vanilla extract
1/2 cup Nutella
In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.
Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes.
Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and hazelnut spread until it dissolves. Chill mixture completely before pouring into an ice cream maker and follow manufacturer’s instructions to freeze. To serve, scoop gelato into serving bowls and enjoy! PS- I say serve it with a shot of Cognac for added bliss!