Prep 10 mins
Cook 15 mins
Rich Italian Gianduja or Chocolate-Hazelnut is my very favorite flavor of gelato! The addition of vanilla seeds and Frangelico liqueur take this gelato over the top! Note: Cooking the custard in the microwave really simplifies the entire gelato-making process, in my opinion, resulting in a perfectly smooth and creamy custard without the hassle or risk of burning the pan. Of course, you can use the double boiler or regular sauce pan if you wish, but this method works beautifully. Note: If you don't have an icecream maker or a gelato maker, you can still make this gelato! Simply place in the freezer and stir every 30 minutes or so, for a total of about 4 hours. Wonderful! I hope you enjoy!
- 2 cups whole milk
- 1 cup heavy cream (whipping cream)
- 1⁄2 cup sugar, plus
- 1⁄4 cup sugar
- 4 large egg yolks
- 1⁄2 teaspoon pure vanilla extract
- 1⁄2 of a large vanilla bean, scraped
- 1⁄4 cup Frangelico
- 3⁄4 cup chocolate hazelnut spread (Nutella)
- crushed hazelnuts, optional to serve
- chocolate-hazelnut cream filled wafers, optional to serve
- Combine milk, cream, and 1/2 cup sugar in a 2-quart microwave safe bowl. Cook in the microwave on high heat for 10-12 minutes, whisking with a wire whisk every two minutes, until mixture just begins to boil; set aside.
- Meanwhile, in a medium bowl, use a hand held electric mixer to whisk the egg yolks with 1/4 cup sugar until pale yellow and thickened, about 2-3 minutes.
- Gradually pour 1/2 cup of the warm milk mixture into the egg mixture, whisking constantly; then use a heatproof spatula to scrape the warmed egg yolks back into the bowl of warm milk, whisking thoroughly to combine.
- Heat mixture in microwave on high heat for about 3-6 minutes, whisking every minute or two, until mixture thickens enough to coat the wire whisk (but do not boil or the eggs mixture will curdle). Note: At this stage you can strain the custard through a fine mesh strainer, but I never do.
- Remove from microwave and stir in the vanilla extract, vanilla seeds, Frangelico and the hazelnut spread until it dissolves; mix thoroughly.
- Let sit at room temperature until cooled, then cover and refrigerate several hours or overnight until mixture is completely chilled. Pour into an ice cream maker and process according to manufacturer's instructions. Note: If you don't have an ice cream or gelato maker, place into freezer and stir every 30 minutes until creamy and set, about 4 hours.
- Spoon into small dessert dishes and serve the gelato topped with crushed hazelnuts and chocolate-hazelnut cream filled wafers. Enjoy!