summer sizzle

Only a few days into the summer season and already we’re hovering in the mid- and upper-90’s, breaking records, and silently (or… not so silently) cursing the high humidity and daily heat index. Too hot to spend much time outside… air conditioner working overtime just to keep the inside vaguely cool… what’s a girl to do? Break out the ice cream maker, of course!

This is one of my favorites — chocolate-hazelnut gelato. I mean, really… you just can’t go wrong with a recipe that contains a half cup of Nutella. And we won’t talk about how many spoonfuls I had on the side, mkay? It’s quality control, people! (Or was that lack of self control? Oh, whatever.)

P.S. Stay tuned for some exciting news later in the week. Good things are afoot!

Chocolate-Hazelnut Gelato
(recipe from Giada De Laurentiis)
2 cups whole milk
1 cup heavy cream
1/2 cup sugar, plus 1/4 cup
4 egg yolks
1/2 teaspoon vanilla extract
1/2 cup chocolate-hazelnut spread (Nutella)

In a saucepan, combine the milk, cream, and 1/2 cup 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 1/2 cup 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.