Gelato cooler

  • Preparation Time15 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy

For the Cooler

450g chocolate-hazelnut gelato, recipe follows
100ml coffee-flavored liqueur (recommended: Kahlua), or coffee
900g crushed ice
55g chopped chocolate-covered coffee beans, plus more for garnish, optional

For the Chocolate-Hazelnut Gelato

475ml whole milk
240ml heavy cream
100g sugar, plus 50g
4 egg yolks
1/2 tsp vanilla extract
120g chocolate-hazelnut spread (recommended: Nutella)
60g toasted hazelnuts, crushed, for garnish
Combine all the ingredients in a blender and process until smooth. Pour into glasses, sprinkle with chocolate covered coffee beans, and serve with a straw.

To make the Chocolate-Hazelnut Gelato:

In a saucepan combine the milk, cream, and 110g 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 100ml 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.
Makes about 950ml gelato

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