This recipe for Hazelnut Chocolate Espresso Gelato is one of my favorite frozen desserts. So creamy and delicious. Flavored with hazelnut chocolate and a touch of espresso. It’s so much better than anything you can buy in the store.
Gather your ingredients so that you have everything close at hand on the counter or table.
Prepare the Gelato Mix
Place 1 cup of whole milk in a large mixing bowl. Add to that the granulated sugar, cornstarch, espresso powder, vanilla extract, and kosher salt. Whisk until everything is combined.
In a medium saucepan, add the remaining whole milk, along with the heavy whipping cream. Heat on medium-low heat until the milk warms. (Do not allow it to boil.)
Add in the sugar mixture and whisk to combine.
Keeping the heat on medium-low, mix in the chocolate hazelnut spread and stir until it is incorporated into the milk. Continue stirring until the mixture slightly thickens. You'll know when it's ready when the cream coats the back of a spoon. This may take anywhere from 8-12 minutes.
Remove the pan from the heat and allow mixture to cool to room temperature. Pour into a bowl or large jar. Cover and refrigerate for several hours or overnight.
When ready to churn, stir the mixture (or shake the covered jar) to ensure everything is mixed well.
Press the GELATO setting on the ice mixer and then START the machine. Pour the mixture into the churning bucket. Cover with the cap. Allow to mix until thickened and the machine beeps or stops, approximately 30 minutes.
Quickly transfer the frozen gelato to a cold container.
At this point, you may go ahead and serve the gelato or you may cover and freeze until ready to serve. If the dessert is too hard to scoop, allow it to set out for 10-12 minutes before serving.
Serve in a pretty bowl or dish. This recipe will serve 8-10 people.