Chocolate Hazelnut Gelato

Prep Time10 minutes | Cook Time15 minutes | Inactive Time: 4 hours 20 minutes | Total Time4 hours 45 minutes | Yield6 to 8 servings (about 4 cups) | Original Recipe on Taste As You Go


  • 2 cups whole milk
  • 1 cup heavy cream
  • 3/4 cup sugar, divided
  • 4 egg yolks
  • 1/2 teaspoon vanilla extract
  • 1/2 cup Nocciolata or similar hazelnut cocoa spread
  • 1/4 teaspoon instant coffee


  1. In a medium saucepan, combine the milk, cream, and 1/2 cup sugar. Cook over medium heat until the sugar dissolves, about 5 minutes.
  2. Meanwhile, using an electric mixture, whip the egg yolks with the remaining 1/4 cup sugar in a medium bowl until the eggs thicken and turn pale yellow in color, about 4 minutes.
  3. Slowly pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir in order to temper the eggs.
  4. Pour the egg and milk 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.
  5. Strain the thickened mixture into a medium bowl. Stir in the vanilla extract, hazelnut cocoa spread, and instant coffee until the spread dissolves.
  6. Cover the bowl with plastic wrap and allow the mixture to chill in the refrigerator for 2 hours.
  7. Turn your ice cream maker on and pour the mixture into the prepared bowl. Churn for 20 minutes.
  8. Scoop the soft gelato into an air-tight container, cover, and allow to set in the freezer for 2 hours before serving.

Recipe by Michelle Rittler, Taste As You Go // Adapted from Food Network

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