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Baci gelato with hazelnut and white chocolate slab
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Prep Time:
530 minutes
Cook Time:
15 minutes
Total Time:
545 minutes
Irresistible creamy chocolate hazelnut gelato.
Ingredients:
  • 500ml cream
  • 500ml milk
  • 1 vanilla bean, split, seeds scraped
  • 300g caster sugar
  • 5 egg yolks
  • 220g Nutella or other hazelnut spread
  • Cocoa powder, to dust
  • 185g hazelnuts
  • 200g good-quality white chocolate, chopped
Instructions:
  • In a saucepan over medium heat, combine cream, milk, vanilla pod and seeds, and 150g sugar. Stir until the sugar is dissolved. Heat the mixture until it is just below boiling point, then remove from heat.
  • Using electric beaters, whip the yolks and remaining 150g sugar until pale. Gradually incorporate the hot cream mixture while whisking vigorously. Transfer the mixture to a clean pan and gently cook over low heat for 3-4 minutes, stirring constantly until thick enough to coat the back of a spoon. Take off the heat, discard the vanilla pod, and blend in the Nutella until fully mixed.
  • Transfer mixture to a shallow dish and freeze until edges are frozen, about 2 hours. Take it out, beat it with electric beaters, then freeze again. Repeat 2-3 times, then freeze until firm for about 4 hours. Alternatively, use an ice cream machine following the manufacturer's instructions.
  • Preheat the oven to 180°C. Toast hazelnuts on a baking tray for 6-8 minutes until fragrant, being careful not to burn. Remove skins by rubbing nuts in a tea towel. Spread nuts onto a lined tray. Melt chocolate in a heatproof bowl over simmering water, then pour over nuts. Chill for 30 minutes until set, then break into shards.
  • Scoop ice cream into bowls, sprinkle with cocoa powder, and garnish with chocolate shards before serving.

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