Chocolate and Nutella Gelato Recipe

Chocolate and Nutella Gelato Recipe Instructions

• 2/3 cup water
• 7 tbsp. sugar
• 3 egg yolks
• 2 cups whipping cream
• 1/2 cup milk
• 7 oz. bittersweet baking chocolate callets (70% cacao)
• 1 cup Nutella

• 4 oz. semisweet chocolate
• 1/2 cup whipping cream

1. Boil the water and sugar on medium-high, without stirring, for 5 to 7 minutes, to make the syrup. When the syrup tuns golden light at the edges, it’s done.
2. Whisk the egg yolks in a metal bowl until they are thick and pale yellow and creamy. Start pouring the syrup into the egg yolks slowly and continue whisking; it will increase in volume and becomes even creamier. Continue whisking until it cools down. Then reserve.
3. Place the cream and milk in a pan over medium heat and slowly bring to boil. Place the chocolate pistoles on a metal bowl, and slowly pour the hot milk and cream over the chocolate. Let stand a few more minutes, then stir until it melts. Reserve to cool.
4. Add Nutella to the egg yolk mix and then fold into the cooled chocolate. Pour into the ice cream maker and follow the appliance instructions.
5. In a small saucepan over low heat, heat the chocolate chips and whipping cream, stirring constantly until the sauce is smooth. Pour the sauce over the ice cream and serve.