Nutella Gelato
Add all dry ingredients to a bowl and mix well. Add all other ingredients to a pot. Whisk in the dry ingredients. Slowly heat the mix to 85°C/185°F while stirring. Transfer to a zip-lock bag and chill in ice water. Age in fridge for at least 4 hours. Process it in the ice cream machine.
Ingredients
g
Scaled from the original 1500 g(×1.00). Percentages stay the same.
| Ingredient | Grams | % |
|---|---|---|
| Milk | 950 | 63.33 |
| Nutella | 380 | 25.33 |
| Skim milk powder | 80.0 | 5.33 |
| Dextrose | 85.0 | 5.67 |
| Stabilizer | 2.0 | 0.13 |
| Lecithin | 3.0 | 0.20 |
| Mix weight | 1500 g | 100 |
Method
- Weigh all ingredients
- Mix dry ingredients (sugar, stabilizer, SMP)
- Combine milk and cream, heat to 40 °C
- Add dry mix, stir to dissolve
- Heat to 85 °C, stirring constantly
- Temper egg yolks with hot mix
- Return to heat, cook to 82–85 °C (nappe)
- Blend with immersion blender
- Strain through fine sieve
- Cool in ice bath to under 4 °C
- Age in refrigerator 4–12 hours