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Ingredients

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

Nutrition Info

312.3 calories carbohydrate: 30.3 g cholesterol: 149.3 mg fat: 19.7 g fiber: : - protein: 5 g saturatedFat: 9.3 g servingSize: - sodium: 55 mg sugar: 28 g transFat: : - unsaturatedFat: : -

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.

8 servings

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