ALRIGHT, Already!!

Sheesh!

You people are really enthusiastic about your ice cream, huh? In an effort to keep you all from looking me up and stalking me, I’m going to post the Nutella gelato recipe I mentioned yesterday. I was GOING to post it next week sometime, but it seems SOME of you can’t wait…

I got this recipe from Everyday Italian on the Food Network, just to give credit where credit is due. My brother-in-law and I were watching the show last summer at Bowyer’s house while the kids played in the blow-up pool, and when the segment was over, we both looked at each other and said “Um…. yeah…” So, here it is:

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 (translated to mean 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.In a medium bowl and using an electric mixer, whip the egg yolks with the remaining sugar 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. (or, you could just do what I do and eat it right out of the ice cream maker container….)