This Easy Homemade Chocolate Nutella Gelato is a creamy, sweet treat that everyone will love. Using just a few ingredients, you’ll whip up a deliciously rich gelato that tastes like dessert magic!
Seriously, who can resist Nutella? I love serving it with a sprinkle of nuts on top for a little crunch. It’s like a hug in a bowl, especially on warm days! 🍦
Key Ingredients & Substitutions
Whole Milk: A must for creaminess! You can use 2% milk if you’re looking for a lighter version, but it might result in a less creamy texture.
Heavy Cream: Provides richness to the gelato. If you want a dairy-free option, try coconut cream, but keep in mind it will have a coconut flavor.
Nutella: The star of this recipe! If you’re looking for a healthier option, you can swap it for a chocolate hazelnut spread with less sugar. Just be sure it has similar consistency!
Granulated Sugar: White sugar works best. For a different flavor, you could use brown sugar, which can add a hint of caramel taste.
How Do You Temper Eggs Without Scrambling Them?
Tempering eggs is key for a smooth gelato. Here’s how to do it right:
- Always whisk! Start with whisking the egg yolks in a bowl until smooth.
- Slowly add about one cup of the warm milk mixture to the egg yolks. This warms them up without cooking them.
- Whisk continuously while you add the milk to avoid scrambling.
- Once mixed well, pour everything back in the saucepan to cook.
This technique helps create that creamy custard base without the risk of scrambling the eggs. Just remember, patience is key!
Easy Homemade Chocolate Nutella Gelato
Ingredients You’ll Need:
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 4 large egg yolks
- 1/2 cup Nutella (hazelnut chocolate spread)
- 1 teaspoon pure vanilla extract
- Chopped toasted hazelnuts, for garnish
- Additional Nutella, for drizzling (optional)
How Much Time Will You Need?
This delightful gelato requires about 30 minutes for preparation and cooking, plus at least 4 hours to chill in the fridge and another 2 hours to freeze once churned. So, a total of around 6.5 hours, mostly hands-off time while it chills and sets!
Step-by-Step Instructions:
1. Prepare the Milk Mixture:
Start by combining the whole milk, heavy cream, granulated sugar, unsweetened cocoa powder, and salt in a medium saucepan. Heat this mixture over medium heat, whisking it frequently. You want to watch for it to just begin to simmer—then take it off the heat. This will help dissolve the sugar and cocoa and create a smooth base for your gelato.
2. Temper the Egg Yolks:
In a separate bowl, whisk the egg yolks until they’re smooth. Now, take about one cup of the warm cocoa milk mixture and slowly pour it into the yolks, whisking constantly so the eggs warm up without scrambling. This process is called tempering! Once combined, pour this mixture back into the saucepan with the rest of the milk mixture.
3. Cook the Custard:
Place the saucepan back on low heat. Stir the mixture constantly with a wooden spoon or spatula until it thickens and coats the back of the spoon. You’re looking for a temperature of about 170°F (or 77°C). Be careful not to let it boil!
4. Add Nutella and Vanilla:
Once thickened, remove the saucepan from heat. Whisk in the Nutella until it’s completely melted and smooth. Then stir in the vanilla extract for that lovely aromatic finish.
5. Chill the Mixture:
For a silky texture, strain the gelato base through a fine mesh sieve into a clean bowl. This removes any bits that might have scrambled in the cooking process. Cover the bowl and refrigerate until the mixture is thoroughly chilled—this will take at least 4 hours, but overnight is even better!
6. Churn the Gelato:
Once your mixture is chilled, pour it into your ice cream maker and churn according to the manufacturer’s instructions. It should take about 20 to 25 minutes to reach a soft-serve consistency.
7. Freeze to Firm Up:
Transfer the gelato into a container and freeze it for at least 2 hours to firm up for perfect scooping later on.
8. Serve and Enjoy:
When you’re ready to indulge, scoop the gelato into bowls. If you like, drizzle some extra Nutella over the top and sprinkle with chopped toasted hazelnuts for that delightful crunch. Enjoy your creamy, luscious homemade Chocolate Nutella Gelato!
FAQ for Easy Homemade Chocolate Nutella Gelato
Can I Use a Different Type of Milk?
Yes! While whole milk is recommended for creaminess, you can use 2% milk or even a non-dairy alternative like almond or coconut milk. Just note that the texture might be slightly different with non-dairy options.
How Can I Make This Gelato Without Eggs?
If you’d like to make an egg-free version, you can substitute the egg yolks with a mixture of 1/4 cup cornstarch and 1/4 cup of cold milk. Mix them together and add during the cooking process to thicken the gelato base.
What is the Best Way to Store Leftover Gelato?
Store any leftover gelato in an airtight container in the freezer. To maintain creaminess and prevent ice crystals, press a piece of parchment paper directly onto the surface before sealing the container. It should stay fresh for up to 2 weeks!
Can I Add Other Flavors or Mix-ins?
Absolutely! Feel free to get creative. You can mix in crushed cookies, chocolate chips, or even a swirl of your favorite fruit preserves during the churning process for added flavor. Just ensure not to overwhelm the Nutella taste!
