Ingredients
Units
Scale
- 1 3/4 cups heavy cream
- 2 1/4 cups whole milk, divided
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- pinch sea or kosher salt
- 1 cup Nutella (chocolate hazelnut spread)
- 1/2 to 1 cup chopped pistachios
Instructions
- In a medium saucepan, combine cream and 1½ cups of the milk.
- Set over medium/medium-low heat and bring to a simmer.
- While cream/milk mixture is heating, put the remaining milk, sugar, cornstarch and salt into a small-medium mixing bowl.
- Whisk to combine.
- Once milk/cream mixture comes to a simmer, add the milk/sugar mixture and stir until fully combined.
- Slowly whisk in the Nutella.
- While still set over medium/medium-low heat, continuously stir until mixture boils and thickens to where it can coat the back of a spoon (about 10 to 15 minutes).
- Remove pan from heat, strain and cool to room temperature.
- Cover and refrigerate a minimum of at least 2 hours or overnight.
- Whisk mixture together again before pouring into the ice cream maker.
- Pour the mixture into the mixing bowl of an electric ice cream machine fitted with the paddle.
- Turn machine on, set the timer and press start.
- Let mix until thickened, about 30 minutes.
- About 5 minutes before the mixture has finished, add the chopped pistachios through the top opening.
- The gelato will have a soft, creamy texture.
- If a firmer consistency is desired, transfer to an airtight container and place in freezer for about 2 hours.
- Remove from freezer about 15 minutes before serving.
Notes
- *NOTE: Gelato made in a regular ice cream maker won’t have the exact texture and density of Italian-made gelato in Italy made in a gelato maker, but it will still be very good.
- Adapted from a Cuisinart recipe.