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You are here: Home / Recipes / Desserts / Nutella and Frangelico Gelato

Nutella and Frangelico Gelato

May 25, 2015 By Manu 2 Comments

Nutella and Frangelico Gelato

Since I came back from Italy, I have been craving gelato.  We had some amazing gelati when we were there and even though nothing can quite compare with the original Italian ice cream, home-made ones like today’s recipe come close to it.  I love to add a little liquor in my ice cream mixture, as it serves a double purpose.  One is obviously flavour, but the other one is maybe even more important: the alcohol in the liqueur helps to keep the ice cream creamy and to limit crystallization.  Even though today’s flavour is not a traditional Italian combination, it is still made up of two Italian icons: Nutella and Frangelico… both hazelnut based.  They are amazing together as the liqueur highlights the hazelnut taste of the Nutella.  I like to serve this with a drizzle of warm Nutella and some toasted hazelnuts for some crunch.

Nutella and Frangelico Gelato

Nutella and Frangelico Gelato
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Nutella and Frangelico Gelato

Nutella and Frangelico Gelato with a drizzle of warm Nutella and toasted hazelnuts.

Course Dessert
Cuisine Italian
Prep Time 45 minutes
Total Time 45 minutes
Servings 4
Author Manuela Zangara

Ingredients

  • 115 gms – 4 oz. Nutella at room temperature
  • 300 ml – 1 ¼ cups fresh cream
  • 60 ml – ¼ cup Frangelico
  • 1 egg
  • 60 ml – ¼ cup milk
  • 85 gms – 3 oz. sugar
  • Hazelnuts toasted and crushed

Instructions

  1. Beat the egg and the sugar with an electric mixer until pale and fluffy.
  2. Add the Nutella and keep beating.
  3. Then add the milk, cream and Frangelico.
  4. Whisk with the electric mixer until all the ingredients are well combined.
  5. If you have an ice cream machine, put the mixture in it and churn for 30 minutes, or according to the manufacturer’s instructions. Transfer to a container with a lid.
  6. If you do not have an ice cream maker, you can pour the mixture into a container, put some cling wrap on the top (it has to actually be in contact with the ice cream) to seal it completely and then cover it with a lid. This should prevent crystallization.
  7. Then put it in the freezer overnight.
  8. Serve the next day with a drizzle of warm Nutella (I usually microwave it for a few seconds) and some toasted crushed hazelnuts.

Nutella and Frangelico Gelato

Nutella and Frangelico Gelato

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Related Posts:

  • Nutella Cheesecake with Nutella Ganache #WorldNutellaDay
  • Strawberry Granita
  • Pear Gorgonzola Gelato in Hazelnut Balsamic Tuiles
  • Affogato al Caffe
  • Fiordilatte Gelato #SundaySupper

Filed Under: Desserts, Ice Cream, Italian Tagged With: dessert, Frangelico, gelato, hazelnuts, ice cream, Italian, nutella, sweets

« Pasta with Bell Pepper and Gorgonzola Cream
Marinated Feta »

Comments

  1. Raquel @ My California Roots says

    May 26, 2015 at 9:47 am

    Man, you had me at Nutella! This looks so delicious. Pinned!

    Reply
  2. Thalia @ butter and brioche says

    May 26, 2015 at 1:19 pm

    YUM. Nutella and frangelico in gelato? I bet this is heavenly!

    Reply

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Hi! I am Manu, the author of Manu's Menu. I was born and brought up in Italy and my blog can show you how to create authentic Italian food in your own home! Read More…

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