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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a saucepan combine the milk, cream, and 1/2 cup sugar on medium heat. Cook until sugar dissolves, about 5 minutes. | 2. 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 the 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. | 3. Put a strainer over a medium bowl and pour the warm custard mixture through it. Stir in the vanilla and hazelnut spread until it dissolves. Chill the mixture completely before pouring into an ice cream maker and follow manufacturer's instructions to freeze. To serve, scoop gelato into serving bowls and top with hazelnuts. | 4. Note: I do not use an ice cream maker, just put in freezer, stirring every 30 minutes or so, for about 4 hours. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	2	cups		297.68	23.3264	15.372	15.9576
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
sugar	1/4	cup		402.99	100.79799999999999	0.0	0.0
egg yolk	4			218.96	2.4412	10.7848	18.0472
vanilla extract	1/2	teaspoon		6.047999999999999	0.2656	0.0013	0.0013
chocolate hazelnut nutella	1/2	cup		-	-	-	-
hazelnut	1/2	cup	toasted crushed	159.6	24.0	0.0	8.004

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.