Gelato cooler

  • For the Cooler
  • 450g chocolate-hazelnut gelato, recipe follows
  • 100ml coffee-flavored liqueur (recommended: Kahlua), or coffee
  • 900g crushed ice
  • 55g chopped chocolate-covered coffee beans, plus more for garnish, optional
  • For the Chocolate-Hazelnut Gelato
  • 475ml whole milk
  • 240ml double cream
  • 100g sugar, plus 50g
  • 4 egg yolks
  • 1/2 tsp vanilla extract
  • 120g chocolate-hazelnut spread (recommended: Nutella)
  • 60g toasted hazelnuts, crushed, for garnish
Combine all the ingredients in a blender and process until smooth. Pour into glasses, sprinkle with chocolate covered coffee beans, and serve with a straw.

To make the Chocolate-Hazelnut Gelato:

In a saucepan combine the milk, cream, and 110g 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 100ml 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.
Makes about 950ml gelato

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