When we lived in the borough we had a favorite gelato place (D’Ascenzo’s) that we just loved. I looked up the difference between Gelato and ice cream once and I think I remember reading that Gelato has more milk to cream. Not like that matters but now you learned a fun fact.
Making custard based ice cream can frustrate me (when the tempered mixture breaks or refuses to thicken) and truth be told, this was no different. Jenna was in the kitchen and witnessed me cursing Giada (who’s original recipe this was) while frantically whisking a mixture that, I thought, was refusing to thicken. I quit my efforts and hoped for the best; as the mixture churned the next day I texted Jenna apologetically, indirectly to Giada in actuality. Moral of the story is that don’t expect your mixture to thicken dramatically. It will all work out fine.
This was honestly so delicious, so creamy, just the most scrumptious thing that’s been in my freezer for a while. I snuck bites all the live long day when my kids were at school. I was also able to introduce them to Nutella on toasted sourdough which, for anyone who’s ever traveled in a European country, is life blood.
Chocolate Hazelnut Gelato
Makes 1/2 gallon
2 c. whole milk
1 c. heavy cream
1/2 c. sugar, plus 1/4 c. sugar
4 egg yolks
1/8 tsp. table salt
1/2 tsp. vanilla
1/2 c. Nutella
3/4 c. crushed, toasted (skinned) hazelnuts
- Heat a medium saucepan over medium low heat and add whole milk, heavy cream, and 1/2 c. of the sugar. Stir occasionally and heat until hot but not boiling.
- Meanwhile, beat yolks and remaining 1/4 c. sugar in a medium mixing bowl with electric mixer until pale yellow and thickened – about three minutes.
- Ladle some of the hot milk mixture into the eggs and whisk constantly. Add a bit more (maybe one to two cups total) of the milk and whisk.
- Reduce heat to low heat and return egg/milk mixture back to pan. Stir/whisk constantly while cooking until slightly thickened.
- Transfer to bowl and when it cools to the point it’s no longer steaming, cover with plastic and refrigerate for several hours or overnight.
- When ready to churn, add mixture to canister of ice cream machine. Churn for recommended amount of time. Add 1/2 c. of the hazelnuts before it finishes and churn just to blend. Transfer mixture to Tupperware type container and freeze until hardened. Serve, with remaining 1/4 c. hazelnuts on top.