Nutella Gelato

  • 11 Aug - 17 Aug, 2018
  • Mag The Weekly
  • Cookery


· 1½ cups hazelnuts, skinned

· 2 cups whole milk

· 2 cups heavy cream

· 1 cup sugar

· 1/8 tsp fine salt

· 8 large egg yolks

· 1/3 cup Nutella


Spread hazelnuts on a baking sheet and bake for eight minutes at 175°C. Let them cool, then chop. Combine hazelnuts, milk, cream, sugar and salt, and simmer on medium heat. Remove from heat and let it sit for one hour. Strain through a sieve and collect only the liquid. Whisk the yolks until smooth and add the milk mixture. Return to the saucepan and cook until it thickens enough to coat the spoon. Strain into a bowl and set in ice water. Refrigerate for two hours then freeze in an ice cream maker and add the Nutella, one spoonful at a time, churning to combine. Serve with cookies or in a sugar cone.