Chocolate-Hazelnut Gelato

In 1986 my parents gave me a gift, they got sent to Saudi Arabia. Part of that "gift" was for the Boeing Company to pay for me to attend a boarding school in Switzerland. The real gift, I soon found out, was that Nutella was everywhere.

I had never had Nutella before then and some days I curse the very event of discovering it. Chocolate and hazelnut...does it get much better?

During my surgery recovery last November I wasn't eating. The drugs they gave me during the surgery took away my appetite...except I craved Nutella and fritos. Not together mind you. I found Nutella on sale and bought several jars.

Then a friend from work told me about a gelato recipe she tried and I just had to try. See I had recently become the owner of a 1/2 pint Hamilton Beach ice cream maker (oh and BTW, it's pink) and I figured, I surely did need to try this recipe.

It was pure bliss. I don't think I cooked it long enough since we never really got gelato consistency...but more like a thick milkshake consistency. Still it tasted just fine by me.

This is a Food Network Recipe and can be found here.

Chocolate-Hazelnut Gelato

• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup sugar, plus 1/4 cup
• 4 egg yolks
• 1/2 teaspoon vanilla extract
• 1/2 cup chocolate-hazelnut spread (recommended: Nutella)
• 1/2 cup toasted hazelnuts, crushed, for garnish 

In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.

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 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.

Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and hazelnut spread until it dissolves. Chill 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.