Gelato Cooler

Recipe courtesy of Giada De Laurentiis

Show: Everyday Italian

Episode: Frozen Treats

Gelato Cooler

Name: Gelato Cooler
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT3H0M0.000S
Yield: 4 servings
Ingredients: 2 cups Chocolate-Hazelnut Gelato, recipe follows; 1/2 cup coffee-flavored liqueur (recommended: Kahlua), or coffee; 4 cups crushed ice; 1/4 cup chopped chocolate-covered coffee beans, plus more for garnish, optional; 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

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Level: Easy
Total: 3 hr

Prep: 15 min
Inactive: 2 hr 30 min
Cook: 15 min

Yield: 4 servings

Level: Easy
Total: 3 hr

Prep: 15 min
Inactive: 2 hr 30 min
Cook: 15 min

Yield: 4 servings

Ingredients

2 cups Chocolate-Hazelnut Gelato, recipe follows

1/2 cup coffee-flavored liqueur (recommended: Kahlua), or coffee

4 cups crushed ice

1/4 cup chopped chocolate-covered coffee beans, plus more for garnish, optional

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

Directions

Combine all the ingredients in a blender and process until smooth. Pour into glasses, sprinkle with chocolate covered coffee beans, and serve with a straw.

Chocolate-Hazelnut Gelato:

Yield: about 4 cups gelato

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.

My Private Notes

Show: Everyday Italian

Episode: Frozen Treats

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Gelato Cooler

Chocolate-Hazelnut Gelato:

Chocolate-Hazelnut Gelato:

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