Gelato Cooler

Name: Gelato Cooler
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters chopped chocolate-covered coffee beans, plus more for garnish, optional; 118 milliliters chocolate-hazelnut spread (recommended: Nutella); 118 milliliters coffee-flavored liqueur (recommended: Kahlua), or coffee; 4 egg yolks; 118 milliliters toasted hazelnuts, crushed, for garnish; 237 milliliters heavy cream; 946 milliliters crushed ice; 118 milliliters sugar, plus 1/4 cup; 1 teaspoons vanilla extract; 473 milliliters whole milk

You can never have too many beverage recipes, so give Gelato Cooler a try. This gluten free recipe serves 4. One portion of this dish contains approximately 13g of protein, 54g of fat, and a total of 892 calories. A mixture of hazelnuts, vanillan extract, egg yolks, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 3 hours.

Instructions

Combine all the ingredients in a blender and process until smooth.

Equipment you will use

Blender

Pour into glasses, sprinkle with chocolate covered coffee beans, and serve with a straw.

Ingredients you will need

Chocolate Covered Coffee Beans

Equipment you will use

Drinking Straws

In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.

Ingredients you will need

Cream

Sugar

Milk

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Egg Yolk

Sugar

Egg

Equipment you will use

Hand Mixer

Bowl

Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir.

Ingredients you will need

Cream

Milk

Egg

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.

Equipment you will use

Wooden Spoon

Sauce Pan

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.

Ingredients you will need

Hazelnut Spread