Chocolate Hazelnut Ice Cream

There are several reasons why I love my husband. He never wears shoes (ever, seriously), he likes to snuggle, and he puts hot sauce on everything, but also because he's one rad gift giver. August 5th we celebrated our sixth wedding anniversary and for my gift----a gelato maker--oh, and not just any gelato maker but a Delonghi GM 600!

Yup, he's pretty awesome. I think I'll keep him.

True gelato is creamier and softer than normal ice cream. It's made with more cream, milk, and eggs, and less sugar than your traditional Blue Bell as well. Here in the United States it's hard to find anyone selling it (successfully that is). My family are all from Rome, and a few years ago Kevin and I went back to visit my Aunt. Anytime I'm able to go back, I try to hit up all the gelateria's because I know I can't get this stuff at home.

Until now!

When you walk into a gelateria in Rome you are greeted by a myriad of flavors. While some gravitate toward the fruit flavors, I usually end up getting flavors like Nutella, Pistachio, and Pannacotta. So the first flavor I dove into with my new Delonghi was Nutella because I can find Nutella here in the States...pistachio paste? Not so much.

The Recipe:

1 1/2 cups whole milk
3/4 cup heavy cream
3 egg yolks
1/3 cup sugar, and then an 1/8
1 teaspoon almond extract
1 cup Nutella (chocolate hazlenut spread)
optional garnish: toasted hazlenuts

In a saucepan, combine the milk, cream, and the 1/3 cup of sugar. Stir constantly over a low heat until the sugar is completely dissolved.

The eggs and sugar should be evenly combined until
it forms a paste.

Once that's done, set aside. In a separate bowl combine the rest of the sugar (the 1/8 cup) with the egg yolks and almond extract. Stir them and slowly add them to the now cooled saucepan. (make sure the milk mixuter is actually cool.)

If you add the eggs to a hot milk mixture, you will get a cooked
ugly mess! If you add it when it's cool it should look like this.

Stir on a low heat for about 5 minutes. It should be thick enough to coat the back of a wooden spoon. Once done, add your Nutella and whisk together, making sure not to leave any clumps. Then we just put it in the Delonghi gelato maker (or you can use your own ice cream maker) for about 35 minutes (if your ice cream maker has it's own refrigeration unit, longer if it does not.)

The end result looks like this:

It should be between a soft serve and a normal ice cream.

So, while I'm not in Rome right now, at least I can feel like I am!

My husband eating gelato in Piazza Navona, and apparently enjoying it!