Chocolate Hazelnut Gelato

This addition is from Anna, however, I'm sure you would have figured that out even if you didn't notice the reference to Matt or Jack. The fact it's an ice cream recipe should have given it away :)


The creamiest, yummiest, ice cream! Matt even said he likes it as much as Tillamook Peanut Butter Chocolate Ice Cream. If you know Matt (or Tillamook's infamous PBC) you know that means a lot!! It is so silky and so easy! We doubled the batch and generously shared with a couple friends and quickly regretted it :) It was gone too fast! Even the kids liked it. I wasn't sure they would go for the hazelnut flavor in Nutella, but Jack keeps saying he wants this for his birthday dessert. Yum, yum, yum!


Giadas Chocolate Hazelnut Gelato:


Ingredients:
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


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.

http://www.foodnetwork.com/recipes/giada-de-laurentiis/chocolate-hazelnut-gelato-recipe/index.html