Chocolate Hazelnut Gelato {and a Giveaway}

This chocolate hazelnut gelato is rich and creamy and the perfect treat to help you beat the summer heat!

I was provided a jar of Nocciolata at no cost to me. Rigoni di Asiago will be providing the prize for this giveaway and will be shipping the prize directly to the winner. I did not accept monetary compensation for this post; however, this post does contain affiliate product links. Clicking on the links may result in my being paid a commission based on product sales. Regardless of commission, all opinions expressed in this post are my own. For more information, please review our site policies.

Do you ever lose an hour of your time by clicking through old photo albums online? That was me the other day.

I was having a particularly difficult afternoon with the baby (she was in the middle of a supremely fussy stretch) and needed to do something to calm myself down, something to prevent me from bursting into tears out of frustration and, let's be honest, utter exhaustion.

So, I took to Facebook and started looking at the pictures I took while Stephen and I were on our honeymoon in Tuscany. The brief departure from the situation with the baby helped, and I enjoyed reliving all of the memories we made on our trip.

After seeing the photos of the food we ate while abroad, something unsettling occurred to me. We didn't eat nearly enough gelato while we were in Italy. Suddenly, I was overcome by an intense craving for gelato and decided to do something about it -- I decided to make my own.

Part of the reason why I was so motivated to make homemade gelato happen was knowing that I had this jar of Nocciolata (minus a spoonful or two) waiting for me in the pantry.

This all-natural hazelnut and cocoa spread is made from high-quality raw organic ingredients following the exclusive recipe of the Rigoni family. It contains no palm oil, hydrogenated fat, or artificial colors or aromas, and it's gluten-free.

While the hazelnut cocoa spread was fantastically delicious all on its own (and right out of the jar), I knew its addictive flavor would add the perfect amount of richness to my gelato.

To make the custard base for this gelato, you want to cook milk, cream, and sugar in a small saucepan until the sugar dissolves. While the milk mixture is cooking, whip together egg yolks and some more sugar until the eggs have thickened and have turned pale yellow in color.

Temper the egg yolks by adding some of the warm milk mixture to the bowl. This will slowly increase the temperature of the eggs without scrambling them and will prevent you from having to start the process all over again because bits of cooked egg wound up in the custard base.

Add the egg and milk mixture back to the pan and, stirring constantly, cook over low heat until the mixture coats the back of a wooden spoon. To see if your custard base is thick enough, run a finger across the back of the spoon. If the mixture stays put, then you're good to go.

Strain the custard mixture into a bowl and gently stir in some vanilla, the Nocciolata, and my secret ingredient (see recipe below) until the hazelnut cocoa spread dissolves. Cover the bowl with plastic wrap and allow it to chill in the refrigerator for two hours. Once chilled, pour the mixture into a prepared bowl of an ice cream maker and churn for 20 minutes.

Now comes the hardest part of the recipe.

The waiting.

Pour the soft gelato into a container, preferably air-tight, and put it in the freezer to set.

Okay, okay... Sneak a spoonful or two and then pour the gelato into an air-tight container to set. For two tortuous hours.

I know it'll be difficult to wait that long, but trust me. It'll be SO worth it.

Recipe, Ice Cream, Gelato, Chocolate, Hazelnut, Frozen, Frozen Desserts, Gluten-Free, Nuts, Nocciolata, Dairy

Ice Cream, Gelato, Frozen, Dairy, Frozen Desserts

Yield: 6 to 8 servings (about 4 cups)

Author: Taste As You Go // adapted from Food Network

Chocolate Hazelnut Gelato

This chocolate hazelnut gelato is rich and creamy and the perfect treat to help you beat the summer heat!

Prep time: 10 MinCook time: 15 MinInactive time: 4 H & 20 MTotal time: 4 H & 45 M

Ingredients

• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup sugar, divided
• 4 egg yolks
• 1/2 teaspoon vanilla extract
• 1/2 cup Nocciolata or similar hazelnut cocoa spread
• 1/4 teaspoon instant coffee

Instructions

1. In a medium saucepan, combine the milk, cream, and 1/2 cup sugar. Cook over medium heat until the sugar dissolves, about 5 minutes.
2. Meanwhile, using an electric mixture, whip the egg yolks with the remaining 1/4 cup sugar in a medium bowl until the eggs thicken and turn pale yellow in color, about 4 minutes.
3. Slowly pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir in order to temper the eggs.
4. Pour the egg and milk 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.
5. Strain the thickened mixture into a medium bowl. Stir in the vanilla extract, hazelnut cocoa spread, and instant coffee until the spread dissolves.
6. Cover the bowl with plastic wrap and allow the mixture to chill in the refrigerator for 2 hours.
7. Turn your ice cream maker on and pour the mixture into the prepared bowl. Churn for 20 minutes.
8. Scoop the soft gelato into an air-tight container, cover, and allow to set in the freezer for 2 hours before serving.

Recommended Products:

Cuisinart 1.5 Quart Ice Cream Maker

Rigoni Di Asiago Nocciolata Hazelnut Spread

https://www.tasteasyougo.com/2015/07/chocolate-hazelnut-gelato-recipe.html

© Taste As You Go | All Rights Reserved.

Did you make this recipe?

Tag @tasteasyougo on Instagram and hashtag it #tasteasyougo!

Created using The Recipes Generator

-----

Nocciolata Giveaway Details

Are you interested in trying Nocciolata out for yourself? Perhaps to make my Chocolate Hazelnut Gelato? Well, it's your lucky day.

I've partnered with Rigoni di Asiago to offer you -- my fabulous readers -- a chance to win a sweet prize. Rigoni di Asiago will be providing one (1) winner with a jar of Nocciolata!

This giveaway is open to US residents only and will end at 8:00 PM EDT on Monday, July 13, 2015. In order for your entries to be valid, you MUST leave a comment on this blog post, preferably telling me what your favorite flavor of gelato or ice cream is.

Good luck!!

a Rafflecopter giveaway


-----

One year ago: Pasta Salad with Baby Arugula and Grape Tomatoes
Two years ago: Menu Plan: July 8 - July 13
Three years ago: The JC100: A Celebration of Julia Child {Book: Minette's Feast by Susanna Reich}
Four years ago: Stephi's on Tremont
Five years ago: Cookbook Souvenir: Recipes from the Rim
Six years ago: Montana Whoppers

If you liked this post, consider subscribing to Taste As You Go’s RSS feed or subscribing via email so you don’t miss a thing!
Like this post? Connect with me to find out when I post again. Find me on Facebook, Twitter, Instagram, and Pinterest, or sign up to receive updates via email!