Best Italian Gelato Sundaes With Nutella Recipes

NUTTY HOT BABES GELATO SUNDAE

Steps:

• Combine milk, espresso powder, and sugar in a large saucepan.
• Heat just enough to dissolve the sugar and espresso powder.
• Remove from heat, add Amaretto and vanilla, and refrigerate at least 2 hours.
• combine mascarpone, cinnamon, and enough cream to give it a whipped cream consistency, sweeten to taste; set aside.
• Line 6 small bowls with oiled plastic wrap, with as few wrinkles as you can manage.
• Melt chocolate in a double boiler, over a slow simmer.
• Use as low a heat as you can to avoid taking the chocolate out of temper.
• Pour chocolate into lined bowls, and tilt to cover all sides with a sturdy layer.
• Refrigerate until ready to use.
• When ready to serve turn chocolate out of bowl, remove plastic wrap and place on a pretty plate.
• Freeze gelato in ice cream maker to manufacturers instructions.
• Make sure it is very cold going in, so the texture will be dense and creamy.
• Freeze gelato until firm enough to scoop. If you have a small machine, you may need to do this in two batches.
• Warm nutella in a double boiler, until it has the consistency of hot fudge.
• To serve, place a generous scoop of gelato into a chocolate bowl, drizzle with warm nutella, top with cinnamon mascarpone cream, and sprinkle with pistachios.

NUTELLA® GELATO

Steps:

• Combine milk, cream, and sugar in a saucepan over medium heat; cook and stir until sugar dissolves, 3 to 5 minutes. Add 1/2 cup of chocolate-hazelnut spread and vanilla and whisk until incorporated, and you no longer see any specks of chocolate. Do not let mixture come to a boil. Remove from heat and let cool.
• Refrigerate mixture until cold, about 3 hours.
• Pour mixture into an ice cream maker and freeze according to manufacturer's instructions.
• Meanwhile, place the remaining 1/2 cup of chocolate-hazelnut spread in a small microwave-safe bowl and microwave on high until slightly melted, about 30 seconds.
• Transfer gelato from the ice cream maker into a freezer-safe storage container. Drizzle with melted spread. Run a knife through to swirl the chocolate-hazelnut spread throughout the gelato. Freeze until set, 4 hours to overnight.

NUTELLA GELATO

Steps:

• Heat milk and cream in saucepan.
• Add sugar and whisk together to dissolve sugar over low heat.
• Add yolks and rest of sugar and blend until yolks thicken (several minutes).
• Add vanilla.
• Add a little milk to egg mix and slowly beat.
• Add egg mix to milk.
• Simmer until it is thick custard, whisking from time to time.
• Add Nutella and keep stirring until blended well. Let cool.
• Process in ice cream maker!