Chocolate Hazelnut Gelato
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: approx ½ gallon
Creamy and rich chocolate hazelnut gelato with big chunks of toasted hazelnuts and shards of chocolate hidden inside!
  • 3 c. milk
  • ¾ c. chocolate hazelnut spread
  • 4 egg yolks
  • ½ c. heavy cream
  • ½ c. granulated sugar
  • pinch of salt
  • 1 c. hazelnuts, toasted and coarsely chopped
  • 5 oz. dark chocolate, coarsely chopped
  1. Combine milk and chocolate hazelnut spread in a medium saucepan and stir over medium heat for about 5 minutes, until some bubbles form at the edges.
  2. Meanwhile, whisk egg yolks, cream, sugar, and salt in a medium bowl.
  3. Ladle some of the hot milk mixture into the egg mixture, whisking vigorously the whole time. Repeat another time or two then pour the entire bowl of egg mixture into the hot milk mixture, whisking continuously. (The constant whisking ensures that the eggs don't scramble.)
  4. Cook over medium heat 5-7 minutes, whisking frequently, until the mixture thickens to the consistency of thin pudding.
  5. Transfer to a bowl, let cool slightly, then press plastic wrap directly on the surface and chill several hours or overnight.
  6. Once cold, pour into an ice cream maker and process until softly frozen (a little softer than soft serve ice cream). Add the hazelnuts and chocolate and continue to process until thick and frozen. Transfer to a freezer-proof container with a lid and freeze until solid, several hours or overnight.
  7. Gelato is best served slightly softened so let it sit on the counter for a few minutes before scooping for authentic texture. Or just eat it right away if you can't wait!
Recipe by The Chronicles of Home at