Ingredients:
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1/2 cup hazelnut spread
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup chopped hazelnuts, toasted optional, for garnish
Instructions:
In a saucepan, combine whole milk, heavy cream, and granulated sugar over medium heat
Whisk in cocoa powder until fully incorporated and the mixture is smooth
Stir in hazelnut spread, vanilla extract, and salt until well combined and the mixture is heated through
Remove from heat and let cool to room temperature, then transfer to a covered container and refrigerate for at least 4 hours or overnight
Once chilled, pour the mixture into an ice cream maker and churn according to manufacturer's instructions until it reaches a soft-serve consistency
Transfer the gelato to a freezer-safe container, cover, and freeze for an additional 2-4 hours, or until firm
Before serving, sprinkle toasted chopped hazelnuts over the gelato if desired
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