Chocolate and Hazelnut Gelato Recipe

1. Place a saucepan over a medium heat on the hob then pour in the Milk, Vanilla Extract and spoon in the Nutella. Stir until the Nutella has melted.
2. Leave over the heat whilst stirring occasionally until the mixture begins to simmer.
3. Meanwhile, whisk together the Caster Sugar and 5 Egg Yolks until thick and pale.
4. When the Milk mixture is simmering, remove from the hob and slowly add to the Egg Yolk and Sugar whilst slowly whisking.
5. Pour the mixture into a clean saucepan over a low heat on the hob. Continuously stir for 10-15 minutes until the sauce has thickened up and sticks to the back of a wooden spoon. Do not heat too quickly otherwise the egg will scramble!
6. When thickened, transfer into a heatproof bowl and leave in the fridge to cool thoroughly.
7. Once cool, pour the mixture into the bowl of an ice cream maker. Choose the desired hardness setting for your gelato then start the machine.
8. 15 minutes before the gelato is ready, add the Hazelnuts.
9. Once the machine has finished, scrape the gelato from the bowl and paddle into a freezer proof container. Leave to set further in the freezer if required, then enjoy.

Love ice cream? Try something different - my Brown Bread Ice Cream Recipe.