Ingredients
Equipment
Method
Make the chocolate-hazelnut custard
- Heat the whole milk and heavy cream in a saucepan over medium heat until steaming, then whisk in the Dutch process cocoa powder until smooth and glossy.
- Whisk the hazelnut paste or Nutella into the hot cocoa mixture until fully smooth, with no streaks.
- In a separate bowl, whisk the egg yolks, granulated sugar, and cornstarch until the mixture turns pale and looks slightly thicker.
- Slowly whisk the hot chocolate milk into the egg-yolk mixture in a thin stream to temper, keeping the whisk moving.
- Return everything to the saucepan and cook over medium heat, stirring constantly, until thickened—about 5 minutes, until it coats the back of a spoon.
- Stir in the vanilla extract and salt, then cool completely over an ice bath until no longer hot to the touch.
Chill, churn, and finish
- Refrigerate the cooled base at least 4 hours (chilling + freezing) until very cold.
- Churn in an ice cream maker on the lowest speed for a dense gelato texture, until thick and creamy like soft-serve.
- Fold in the toasted hazelnuts and serve immediately for a firmer scoop texture.
- For a firmer set, freeze the gelato 1-2 hours after churning, then scoop and serve.
Notes
Pro tip: temper slowly—pour the hot chocolate into the yolks gradually while whisking to prevent scrambling. Store covered in the freezer for up to 2 weeks; let sit 5 minutes at room temperature for easier scooping. Freezer yes. For a dairy-light swap, use half-and-half or a plant-based milk with a thickener, but expect a slightly softer texture.