Recipes › Dessert › Nutella Gelato Recipe

Nutella Gelato Recipe

Recipe by Pedro M. A. Neves

This silky Nutella gelato captures the essence of Italy's beloved chocolate-hazelnut spread in frozen form. Rich, creamy, and deeply indulgent, this gelato delivers authentic Italian texture with a smooth, dense consistency that coats the palate. Serve it in small portions for a luxurious dessert that rivals gelateria quality.

Ingredients

• 200 ml whole milk
• 300 ml heavy cream
• 100 g Nutella
• 5 large egg yolks
• 40 g granulated sugar
• 1 teaspoon vanilla extract
• pinch of sea salt

Instructions

1. Combine whole milk and heavy cream in a heavy-bottomed saucepan. Heat over medium heat until steam rises and small bubbles form around the edges, approximately 5-7 minutes. Do not boil.

2. Whisk egg yolks and granulated sugar together in a medium bowl for 2-3 minutes until the mixture becomes pale and thick, reaching a ribbon stage.

3. Slowly pour the hot milk and cream mixture into the egg yolk mixture while whisking constantly to temper the eggs, adding about one-third at a time.

4. Return the entire mixture to the saucepan over low heat. Stir constantly with a wooden spoon for 8-10 minutes until the custard reaches 82°C (180°F) and coats the back of the spoon.

5. Remove from heat and whisk in the Nutella until completely smooth and well incorporated, about 2 minutes. Add vanilla extract and sea salt, stirring well.

6. Pour the mixture through a fine-mesh strainer into a clean bowl to remove any lumps. Cover and refrigerate for at least 4 hours, or overnight, until completely chilled to 4°C (40°F).

7. Pour the chilled mixture into an ice cream maker and churn according to manufacturer's instructions, typically 20-25 minutes, until the consistency resembles soft-serve gelato.

8. Transfer the gelato to a freezer-safe container and freeze for at least 2 hours before serving for optimal scoopable texture.

Substitutions

• Replace heavy cream with crème fraîche for a tangier flavor profile
• Substitute Nutella with homemade hazelnut chocolate paste for control over sweetness
• Use almond milk and coconut cream as a dairy-free alternative
• Replace egg yolks with 30 g of cornstarch mixed with 50 ml milk for an eggless custard base

Tips

• Tempering the eggs slowly prevents scrambling and ensures a silky, lump-free custard base
• An ice cream maker is essential for developing the dense, creamy texture characteristic of true gelato
• Nutella can scorch if whisked into very hot custard; wait until the mixture cools slightly to 65°C (150°F) before incorporating
• Serve gelato slightly softer than ice cream for maximum flavor expression; remove from freezer 5-10 minutes before scooping

Gelato is a cornerstone of Italian dessert culture, differing from American ice cream through higher fat content, lower overrun (less air), and slower melting rate that enhances flavor perception. Nutella, invented in Italy in 1964, represents the modern Italian sweet tradition and is a natural pairing with traditional gelato-making techniques.

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