Sandy's Chocolate-Hazelnut Gelato

CHOCOLATE-HAZELNUT GELATO BY SANDY…WHAT NO WALNUTS?

2 cups whole milk

1 cup heavy cream

½ cup sugar, plus ¼ cup

4 egg yolks

½ teaspoon vanilla extract

½ cup chocolate-hazelnut spread (Sandy recommends Nutella)

½ cup toasted hazelnuts, crushed, for garnish.

In a saucepan combine the milk, cream, and ½ cup 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 ½ cup 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 manufacture’s instruction to freeze. To serve scoop gelato into serving bowls and top with hazelnuts.

AMARETTO COOKIES, AND SHE WOULDN'T
GIVE US HER SECRET RECIPE