Chocolate Hazelnut Gelato With Frangelico Recipes

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CHOCOLATE-HAZELNUT GELATO



Chocolate-Hazelnut Gelato image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h55m

Yield 6 to 8 servings (about 4 cups)

Number Of Ingredients 7

2 cups whole milk
1 cup heavy cream
1/2 cup sugar, plus 1/4 cup
4 egg yolks
1/2 teaspoon vanilla extract
1/2 cup chocolate-hazelnut spread (recommended: Nutella)
1/2 cup toasted hazelnuts, crushed, for garnish

Steps:

  • In a saucepan combine the milk, cream, and 1/2 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 1/2 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 manufacturer's instructions to freeze. To serve, scoop gelato into serving bowls and top with hazelnuts.

HAZELNUT GELATO



Hazelnut Gelato image

A wonderful hazelnut- and coffee-flavored gelato I created after coming home from a trip to Rome a few years ago.

Provided by Katie Poppy

Categories     World Cuisine Recipes     European     Italian

Time 4h25m

Yield 8

Number Of Ingredients 8

2 cups whole milk
1 cup heavy whipping cream
⅓ cup white sugar
4 egg yolks
⅓ cup white sugar
½ cup chocolate hazelnut spread
2 tablespoons instant espresso powder
½ teaspoon vanilla extract

Steps:

  • Combine milk, cream, and 1/3 cup sugar in a saucepan over medium heat; cook and stir until sugar dissolves, 3 to 5 minutes.
  • Beat egg yolks and 1/3 cup sugar together in a bowl until mixture is light yellow, about 4 minutes. Stir 1/2 cup milk mixture into egg mixture until smooth; pour into the remaining milk mixture in the saucepan, stirring continuously. Cook, stirring continuously, until mixture thickens enough to coat the back of a metal spoon, 8 to 10 minutes; remove from heat.
  • Stir chocolate hazelnut spread, espresso powder, and vanilla extract into milk mixture until well combined; pour through a mesh strainer into a bowl. Refrigerate mixture until cold, about 3 hours.
  • Pour milk mixture into an ice cream maker and freeze according to manufacturer's instructions.

Nutrition Facts : Calories 312.3 calories, Carbohydrate 30.3 g, Cholesterol 149.3 mg, Fat 19.7 g, Protein 5 g, SaturatedFat 9.3 g, Sodium 55 mg, Sugar 28 g

CHOCOLATE-HAZELNUT GELATO



Chocolate-Hazelnut Gelato image

From Everyday Italian, you gotta try this! There is an inactive prep time of about 2 1/2 hours. Enjoy!

Provided by Sharon123

Categories     Frozen Desserts

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8

2 cups whole milk
1 cup heavy cream
1/2 cup sugar, plus
1/4 cup sugar
4 egg yolks
1/2 teaspoon vanilla extract
1/2 cup chocolate hazelnut spread (Nutella)
1/2 cup toasted hazelnuts, crushed, to garnish

Steps:

  • In a saucepan combine the milk, cream, and 1/2 cup sugar on medium heat. Cook until 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 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add the 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.
  • Put a strainer over a medium bowl and pour the warm custard mixture through it. Stir in the vanilla and hazelnut spread until it dissolves. Chill the 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.
  • Note: I do not use an ice cream maker, just put in freezer, stirring every 30 minutes or so, for about 4 hours.

Nutrition Facts : Calories 521.2, Fat 34.2, SaturatedFat 19.1, Cholesterol 173.2, Sodium 65.3, Carbohydrate 47.6, Fiber 2.4, Sugar 43, Protein 8

HAZELNUT GELATO WITH RICH CHOCOLATE SAUCE



Hazelnut gelato with rich chocolate sauce image

During the winter months, rich, creamy hazelnut is a particularly good flavour for ice cream

Provided by Emma Lewis

Categories     Dessert, Dinner

Time 20m

Number Of Ingredients 9

175g hazelnuts
300ml pot double cream
300ml full-fat milk
100g light muscovado sugar
3 egg yolks
150ml pot double cream
1 tsp instant coffee
100g plain chocolate , finely chopped
1 tbsp hazelnut liqueur, such as Frangelico (optional)

Steps:

  • Toast the nuts in a dry pan for 5 mins until golden. Leave to cool. Roughly chop 25g and set aside. Heat the cream, milk and sugar in a pan until nearly boiling. Whisk together the eggs yolks in a small bowl. Pour a little of the hot cream over the eggs and whisk together.
  • Pour the egg mix to the pan and gently cook for about 8-10 mins until thick enough to coat the back of a spoon. Set a medium-size bowl over another bowl of iced water. As soon as the custard has thickened, strain into the bowl, then stir through the 150g hazelnuts. Leave to cool a little, then pour the mixture into a blender and whizz until smooth. Freeze according to your ice-cream maker's instructions. Will freeze for up to 1 month.
  • For the sauce, heat the cream with the coffee in a pan until boiling. Take off the heat, stir the chocolate until melted, then stir in the liqueur, if using. Serve scoops of ice cream in bowls with some sauce drizzled on top and the reserved chopped nuts scattered over.

Nutrition Facts : Calories 780 calories, Fat 69 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.13 milligram of sodium

FRANGELICO ICE CREAM



Frangelico Ice Cream image

Yield Makes about 1 quart

Number Of Ingredients 6

1 1/2 cups whipping cream
1 1/2 cups milk
3/4 cup sugar
1 vanilla bean, split lengthwise
8 egg yolks
1/3 cup Frangelico (hazelnut liqueur)

Steps:

  • Bring first 4 ingredients to boil in heavy medium saucepan. Remove from heat. Whisk yolks in large bowl to blend. Gradually whisk hot cream mixture into yolks. Return to pan. Stir over medium heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 7 minutes (do not boil). Strain into bowl. Whisk in liqueur. Refrigerate uncovered until cold. Process custard in ice cream maker according to manufacturer's instructions. Store covered in freezer.

HAZELNUT GELATO



Hazelnut Gelato image

More gelato recipes: Blood-Orange Gelato, Gingersnap Gelato, Pistachio Gelato, Coconut Gelato, Ricotta Gelato, Mint Chocolate Chip Gelato.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 1 quart

Number Of Ingredients 6

2 cups unblanched hazelnuts (1/2 pound)
3 cups whole milk
5 large egg yolks
2/3 cup sugar
1 cup heavy cream
1 tablespoon Frangelico

Steps:

  • Preheat oven to 350 degrees. Spread nuts on a baking sheet, and toast in oven 8 to 10 minutes. Let cool completely, remove skins, and coarsely grind.
  • Combine milk and ground hazelnuts in a medium saucepan. Bring to a gentle boil, cover, and remove pan from heat. Let steep 2 hours. Pass through a cheesecloth-lined sieve, pressing hard on solids. Reserve strained milk, and discard solids.
  • Combine egg yolks and sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Return milk to a simmer.
  • Add half of the warm milk to egg-yolk mixture, and whisk until blended. Return new mixture to saucepan with remaining milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon.
  • Have ready an ice-water bath. Remove saucepan from heat, and immediately stir in cream and Frangelico. Pass mixture through a sieve set over a medium bowl. Place bowl in ice-water bath, and chill.
  • Freeze in an ice-cream maker according to manufacturer's instructions.

CHOCOLATE-HAZELNUT GELATO WITH FRANGELICO



Chocolate-Hazelnut Gelato With Frangelico image

Rich Italian Gianduja or Chocolate-Hazelnut is my very favorite flavor of gelato! The addition of vanilla seeds and Frangelico liqueur take this gelato over the top! Note: Cooking the custard in the microwave really simplifies the entire gelato-making process, in my opinion, resulting in a perfectly smooth and creamy custard without the hassle or risk of burning the pan. Of course, you can use the double boiler or regular sauce pan if you wish, but this method works beautifully. Note: If you don't have an icecream maker or a gelato maker, you can still make this gelato! Simply place in the freezer and stir every 30 minutes or so, for a total of about 4 hours. Wonderful! I hope you enjoy!

Provided by BecR2400

Categories     Frozen Desserts

Time 25m

Yield 1 quart, 6 serving(s)

Number Of Ingredients 11

2 cups whole milk
1 cup heavy cream (whipping cream)
1/2 cup sugar, plus
1/4 cup sugar
4 large egg yolks
1/2 teaspoon pure vanilla extract
1/2 of a large vanilla bean, scraped
1/4 cup Frangelico
3/4 cup chocolate hazelnut spread (Nutella)
crushed hazelnuts, optional to serve
chocolate-hazelnut cream filled wafers, optional to serve

Steps:

  • Combine milk, cream, and 1/2 cup sugar in a 2-quart microwave safe bowl. Cook in the microwave on high heat for 10-12 minutes, whisking with a wire whisk every two minutes, until mixture just begins to boil; set aside.
  • Meanwhile, in a medium bowl, use a hand held electric mixer to whisk the egg yolks with 1/4 cup sugar until pale yellow and thickened, about 2-3 minutes.
  • Gradually pour 1/2 cup of the warm milk mixture into the egg mixture, whisking constantly; then use a heatproof spatula to scrape the warmed egg yolks back into the bowl of warm milk, whisking thoroughly to combine.
  • Heat mixture in microwave on high heat for about 3-6 minutes, whisking every minute or two, until mixture thickens enough to coat the wire whisk (but do not boil or the eggs mixture will curdle). Note: At this stage you can strain the custard through a fine mesh strainer, but I never do.
  • Remove from microwave and stir in the vanilla extract, vanilla seeds, Frangelico and the hazelnut spread until it dissolves; mix thoroughly.
  • Let sit at room temperature until cooled, then cover and refrigerate several hours or overnight until mixture is completely chilled. Pour into an ice cream maker and process according to manufacturer's instructions. Note: If you don't have an ice cream or gelato maker, place into freezer and stir every 30 minutes until creamy and set, about 4 hours.
  • Spoon into small dessert dishes and serve the gelato topped with crushed hazelnuts and chocolate-hazelnut cream filled wafers. Enjoy!

Nutrition Facts : Calories 520.9, Fat 31.3, SaturatedFat 22.2, Cholesterol 185.4, Sodium 70.9, Carbohydrate 53.5, Fiber 2, Sugar 49.2, Protein 7.2

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