Back baby! Nutella Gelato – you know it was worth the wait…


Hello my dearest friends!  I’m sooo soooo sorry I’ve been gone so long!   Life simply got away from me… you know how things get.  I’m happy to report I’m back on the East coast, in the middle of my third year of medical school, and loving every minute of it!  Oregon, all the relaxation, the new perspective (and naturally all the food LMM and I indulged in together) have left me refreshed and ready to tackle this beast they call medschool again!

But then, you’re not here to read about medschool.  Let’s be honest.  You read the words “nutella gelato” and your jaw hit the floor and your salivary glands went into over-drive.  It’s ok, there’s nothing to be ashamed of.  It happened to me too…

Yes yes, I know – my last entry was about nutella too, but come on, who doesn’t love it?  Besides, this is a first for me.  Despite my deep love of kitchen gadgets (you should see my Christmas list…) this is the first time I’ve had my hands on an ice cream maker :) You see, it would appear I attract foodies where ever I go, and I’ve recently befriended the fabulous Stephanie – who is quite awesome for a myriad of reasons, only one of which is her possession of an ice cream maker.

I always get nervous when I strike out into a new area of deliciousness.  How could what I make possibly live up to expectations?  Well let me tell you, this slightly modified recipe from Giada De Laurentiis came through… deliciously rich and smooth, it’s enough to make a girl swoon :)  So enjoy, and I promise to come back soon with lots of tastiness!

Ingredients

  • 3 cups half and half
  • 1/2 cup sugar, plus 1/4 cup
  • 4 egg yolks
  • 1/2 teaspoon vanilla extract
  • 1/2 cup chocolate-hazelnut spread (recommended: Nutella)

Directions

In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.

Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this 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.

Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and hazelnut spread until it dissolves. Chill mixture completely before pouring into an ice cream maker and follow manufacturer’s instructions to freeze.

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