While visiting our relatives in Italy throughout the years, we have tried a variety of gelato varieties, but our kids always return to their favorite taste, “Nutella®”! Even while this isn’t exactly the same as the Italian versions, it’s still pretty darn excellent for a homemade substitute!
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Additional Time: | 7 hrs |
| Total Time: | 7 hrs 15 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 cups whole milk
- ¾ cup heavy cream
- ½ cup white sugar
- 1 cup chocolate-hazelnut spread (such as Nutella®), divided
- 1 teaspoon vanilla extract
Instructions
- Combine milk, cream, and sugar in a saucepan over medium heat; cook and stir until sugar dissolves, 3 to 5 minutes. Add 1/2 cup of chocolate-hazelnut spread and vanilla and whisk until incorporated, and you no longer see any specks of chocolate. Do not let mixture come to a boil. Remove from heat and let cool.
- Refrigerate mixture until cold, about 3 hours.
- Pour mixture into an ice cream maker and freeze according to manufacturer’s instructions.
- Meanwhile, place the remaining 1/2 cup of chocolate-hazelnut spread in a small microwave-safe bowl and microwave on high until slightly melted, about 30 seconds.
- Transfer gelato from the ice cream maker into a freezer-safe storage container. Drizzle with melted spread. Run a knife through to swirl the chocolate-hazelnut spread throughout the gelato. Freeze until set, 4 hours to overnight.