Chocolate-Hazelnut Gelato

During a trip to Italy over the summer, I ate gelato every day.

Sometimes, twice a day.

Really though, how could I resist? Every few steps and there was another gelateria, and, needless to say, the gelato was divine.

(Trastevere, Rome)

I was only there five days, mind you. I think that's perfectly reasonable.

(Rome)

(Milan)

Anyway, I went through gelato withdrawal and I couldn't imagine a life without gelato anymore so I wanted to try and make it myself.

I used a recipe from Giada De Laurentiis, but I've changed around the proportions a bit. The result is a silky-smooth, rich, delicious gelato.

(The recipe can easily be halved, just in case you're worried about all those egg yolks and all that Nutella.)

Chocolate-Hazelnut Gelato

(adapted from Giada De Laurentiis)

Ingredients

3 cups full-cream milk

1 1/2 cups cream

1/2 cup sugar

6 egg yolks

1 teaspoon vanilla extract

1 cup Nutella

1. Combine the milk, cream, and sugar in a saucepan and cook over medium heat, stirring occasionally until the sugar dissolves. This should take about 5 minutes. Do not boil.
2. In a medium bowl lightly whisk the egg yolks. Slowly pour 1/2 cup of the warm milk and cream mixture into the egg yolks, stirring constantly.
3. Now 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. Do not leave this custard alone and keep stirring until it is thick enough.
4. Place a strainer over a large bowl and pour the warm custard mixture through it. Stir the vanilla and Nutella in to this mixture until it dissolves. Cool the mixture to room temperature, then freeze in an ice cream maker, according to the manufacturer's instructions.
5. If, like me, you don't have an ice cream maker, click here for instructions on how to make it by hand. Store the gelato in the freezer in an airtight container.
6. To serve, scoop gelato into serving bowls, using an ice cream scoop dipped in hot water. If the gelato is too firm, leave it outside for a few minutes before serving.