Nutty Hot Babes Gelato Sundae

Recipe by EmmyDuckie
READY IN: 40mins




  • Combine milk, espresso powder, and sugar in a large saucepan.
  • Heat just enough to dissolve the sugar and espresso powder.
  • Remove from heat, add Amaretto and vanilla, and refrigerate at least 2 hours.
  • combine mascarpone, cinnamon, and enough cream to give it a whipped cream consistency, sweeten to taste; set aside.
  • Line 6 small bowls with oiled plastic wrap, with as few wrinkles as you can manage.
  • Melt chocolate in a double boiler, over a slow simmer.
  • Use as low a heat as you can to avoid taking the chocolate out of temper.
  • Pour chocolate into lined bowls, and tilt to cover all sides with a sturdy layer.
  • Refrigerate until ready to use.
  • When ready to serve turn chocolate out of bowl, remove plastic wrap and place on a pretty plate.
  • Freeze gelato in ice cream maker to manufacturers instructions.
  • Make sure it is very cold going in, so the texture will be dense and creamy.
  • Freeze gelato until firm enough to scoop. If you have a small machine, you may need to do this in two batches.
  • Warm nutella in a double boiler, until it has the consistency of hot fudge.
  • To serve, place a generous scoop of gelato into a chocolate bowl, drizzle with warm nutella, top with cinnamon mascarpone cream, and sprinkle with pistachios.