This easy creamy gelato made with Nutella is a chocolate lover’s dream! It’s smooth, rich, and super simple—just mix, freeze, and enjoy!
Honestly, I could eat this gelato every day! It doesn’t take much time to make, and it always impresses friends. Just be ready for them to ask for seconds! 🍦
Key Ingredients & Substitutions
Whole Milk: This is essential for creaminess. If you’re looking for a lighter option, you can use 2% milk. However, using whole milk gives you a richer taste and texture.
Heavy Cream: Heavy cream makes the gelato luxuriously creamy. If you’re trying to cut calories, consider using half-and-half, but it won’t be quite as rich.
Nutella: The star of the show! If you’re trying to avoid hazelnuts, look for chocolate spreads without nuts or try a chocolate syrup for a different flavor. However, Nutella’s unique taste sets this recipe apart, so it’s my top choice.
Granulated Sugar: Sugar adds sweetness and helps achieve a good texture. If you want to use a sweetener like honey or maple syrup, reduce the quantity slightly, as they are sweeter than regular sugar.
Egg Yolks: They create a custard base for creaminess. If you’re avoiding eggs, a cornstarch slurry can be used as a thickening agent, but the texture might be different.
How Do You Get the Perfect Texture for Gelato?
Getting that smooth and creamy gelato texture is all about the right technique. Here are the key steps to follow:
- Heat the milk and cream gently, which helps meld the flavors without boiling.
- Temper the eggs properly—this is crucial to avoid scrambled eggs. Always whisk while adding the warm mixture!
- Cook the mixture just until thickened. Stir constantly to prevent sticking or burning.
- Cooling the mixture completely before churning is essential. If it’s warm, it won’t churn properly.
- Churn it in an ice cream maker until it’s soft and fluffy. Don’t skip the freezing step afterward to help it firm up!
Remember, patience is key. Let it chill well, and you’ll end up with a delightful gelato that has the perfect creamy texture. Enjoy! 🍦
Easy Creamy Chocolate Nutella Gelato
Ingredients You Will Need:
- 1 1/2 cups whole milk
- 1 cup heavy cream
- 3/4 cup Nutella (chocolate hazelnut spread)
- 1/2 cup granulated sugar
- 3 large egg yolks
- 1 teaspoon pure vanilla extract
- Pinch of salt
- Chopped hazelnuts or chocolate shavings for garnish (optional)
How Much Time Will You Need?
This recipe will take about 15-20 minutes of active preparation time, plus an additional 4 hours for chilling in the refrigerator and at least 2 hours in the freezer for the gelato to firm up. So, if you plan ahead, you can easily make this delicious treat!
Step-by-Step Instructions:
1. Prepare the Milk Mixture:
In a medium saucepan, combine the whole milk and heavy cream. Heat this mixture over medium heat until you see it just starting to simmer. Once it reaches this stage, remove it from the heat to avoid boiling.
2. Whisk the Egg Yolks and Sugar:
In a separate bowl, take the egg yolks and granulated sugar. Whisk them together until the mixture becomes pale and slightly thickens—this should only take a couple of minutes.
3. Temper the Eggs:
Now, slowly pour about 1/2 cup of the warm milk mixture into the egg yolk mixture, whisking constantly. This process is called tempering, and it prevents the eggs from scrambling.
4. Combine and Cook:
Pour the tempered egg yolks back into the saucepan with the remaining milk mixture. Cook this over medium-low heat, stirring constantly with a wooden spoon or spatula. Keep an eye on it until it thickens enough to coat the back of the spoon—this should take about 5-7 minutes. Remember, do not let it boil!
5. Mix in Nutella:
Once thick, remove the saucepan from the heat and whisk in the Nutella, vanilla extract, and a pinch of salt until everything is well combined and smooth.
6. Strain the Mixture:
Pour the rich mixture through a fine sieve into a new bowl. This will catch any little bits of cooked egg, resulting in a silky gelato. Let it cool down to room temperature.
7. Chill in the Refrigerator:
Cover the bowl and place it in the refrigerator for at least 4 hours, or overnight, until it is completely chilled.
8. Churn the Gelato:
Once chilled, pour the mixture into your ice cream maker. Churn according to the manufacturer’s instructions until it reaches a soft-serve consistency.
9. Freeze to Firm Up:
Transfer the gelato to a freezer-safe container and let it freeze for at least 2 hours, which will help it firm up nicely.
10. Serve and Enjoy:
When you’re ready to indulge, scoop out servings of your creamy gelato. For an extra treat, drizzle more Nutella on top and sprinkle with chopped hazelnuts or chocolate shavings if you like. Enjoy your delightful homemade chocolate Nutella gelato!
Frequently Asked Questions (FAQ)
Can I Use a Different Type of Milk in This Recipe?
Yes, you can! While whole milk gives the best creamy texture, you can substitute it with 2% milk for a lighter option. Just keep in mind that the gelato might not be as rich and creamy as with whole milk.
How Can I Make This Gelato Without Eggs?
If you prefer an egg-free version, you can use a cornstarch slurry as a thickening agent. Mix 1 tablespoon of cornstarch with a little cold milk to create a paste, and add this to the warm milk without boiling. However, the texture may differ slightly from the traditional recipe.
What’s the Best Way to Store Leftover Gelato?
Store leftover gelato in an airtight container in the freezer. To maintain the best texture, press a piece of plastic wrap directly onto the surface of the gelato before sealing the container. It should last about 2-3 weeks, but it’s best enjoyed within the first week for optimal creaminess!
Can I Add Other Flavors or Mix-Ins?
Absolutely! Feel free to customize your gelato with mix-ins like chocolate chips, cookie pieces, or different flavored extracts. Just add them in during the last few minutes of churning for even distribution!
