March 7, 2008

Double chocolate nutella gelato

The texture of this gelato is so rich and creamy that you don’t even have to use an ice cream maker.

2 cups heavy cream
3 cups milk
1/3 cup sugar
12 oz nutella
4 oz bittersweet chocolate, finely chopped
3 large egg yolks

Beat the egg yolks with the sugar. Add the nutella and mix all together. Once you’re ready, pour the liquids into a saucepan over medium heat. When the mixture has almost arrived to a boiling point, pour the chocolate in and stir until the chocolate is melted. Take half a cup of this warm mixture and add it slowly to the egg and nutella mixture, whisking constantly. Pour this mixture back into the saucepan, over low heat, and stir for a couple of minutes until it thickens but without bringing it to a boil. Place it over an ice bath and stir occasionally until it cools. Put the mixture in the refrigerator for half an hour, and then put your ice cream maker into action. If you don’t have an ice cream maker, just freeze. In that case, take it out of the freezer about 20 minutes before serving. The photo actually shows you the result of this magnificent gelato even when made without the ice cream maker.

Posted by Daziano at 7:08 PM |  
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