- 2 cups whole milk
- 1 cup heavy whipping cream
- 1/3 cup white sugar
- 4 egg yolks
- 1/3 cup white sugar
- 1/2 cup chocolate hazelnut spread
- 2 tablespoons instant espresso powder
- 1/2 teaspoon vanilla extract
- Combine milk, cream, and 1/3 cup sugar in a saucepan over medium heat; cook and stir until sugar dissolves, 3 to 5 minutes.
- Beat egg yolks and 1/3 cup sugar together in a bowl until mixture is light yellow, about 4 minutes. Stir 1/2 cup milk mixture into egg mixture until smooth; pour into the remaining milk mixture in the saucepan, stirring continuously. Cook, stirring continuously, until mixture thickens enough to coat the back of a metal spoon, 8 to 10 minutes; remove from heat.
- Stir chocolate hazelnut spread, espresso powder, and vanilla extract into milk mixture until well combined; pour through a mesh strainer into a bowl. Refrigerate mixture until cold, about 3 hours.
- Pour milk mixture into an ice cream maker and freeze according to manufacturer's instructions.
06/07/2019
recipepes.com
hazelnut gelato, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
