It’s that time of year again when I crave ice cream every night!!  I am a simple girl.  I don’t like recipes that are complicated and convoluted so me and this recipe clicked right away.  This particular flavour never fails and is the simplest of all the flavours I do.  There must be something magical in the Nutella that makes this gelato so creamy.  The best part of this gelato is there is no cream, just whole milk!  Also, adding roasted and chopped hazelnuts is optional.  My three-year-old son was not a fan of the nuts so I will have them available on the side as an add-in the next time I make it.  

This recipe also works without an ice cream maker.  Just add the cooled ice cream base to Popsicle molds and skip the churning.  You end up with the best Nutella fudgsicle you’ve ever tasted!

Simple Nutella Gelato:   
Yields: 1 quart

Ingredients:
2 cups whole milk
1/2 cup Nutella
1/2 teaspoon vanilla extract
5 egg yolks
1/3 cup sugar
1/4 cup roasted hazelnuts, finely chopped

Method:
1. Put milk, Nutella and vanilla extract into a saucepan and heat until the Nutella has melted and the mixture just starts to simmer.
2.  While you are waiting for your saucepan to heat up, add the egg yolks and sugar to a separate bowl and beat with a wire whisk until pale and thick.  Once the milk mixture is hot, slowly whisk in the egg mixture, a little at a time.
3.  Continue stirring with a wooden spoon until the mixture has thickened.  This part happens really quick with this recipe so keep an eye on your pot.  When the mixture coats the back of the wooden spoon, it’s done.
4.  Pour mixture into heatproof bowl and let it come to room temperature.  Then refrigerate until well chilled (either overnight or at least 2 hours).
5.  Pour mixture into your ice cream maker and follow instructions on ice cream maker.  (*If you are making the Popsicles, pour this mixture into your Popsicle molds and freeze.)  Add the chopped hazelnuts at the add-in stage.  Once mixture is frozen, transfer it to a freezer safe container.  The gelato will last up to one week in your freezer.  

With Love,
Daily Tiramisu
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