Chocolate-Hazelnut and Toasted Marshmallow Gelato

• Refrigerated

  • 4 Egg yolks

• Condiments

  • 1/3 cup Chocolate hazelnut spread

• Baking & Spices

  • 4 oz Dark or semi-sweet chocolate
  • 1/4 tsp Salt
  • 3/4 cups Sugar

• Dairy

  • 1/2 cup Heavy whipping cream
  • 3 cups Whole milk

• Frozen

  • 1 Waffle or regular ice cream cones

• Desserts

  • 1 About 16 marshmallows

Found on floatingkitchen.net

Description

Ingredients

• 4 egg yolks
• ½ cup heavy whipping cream
• ¾ cups sugar
• ¼ tsp. salt
• 1/3 cup chocolate-hazelnut spread
• 3 cups whole milk
• 4 ounces dark or semi-sweet chocolate, roughly chopped
• About 16 marshmallows
• Waffle or regular ice cream cones for serving, if desired

Directions

• Before you start, make sure the canister of your ice cream maker is frozen. To freeze completely, the canister should be in the freezer for a minimum of 6 hours.
• Make the ice cream base. In a medium bowl, whisk together the egg yolks, cream, sugar and salt. Set aside. In a large heavy-bottom saucepan, combine the chocolate-hazelnut spread and the milk over medium-high heat, stirring frequently, until the chocolate-hazelnut spread is dissolved and small bubbles have formed around the edge of the pan, about 5 minutes. Don’t bring the mixture to a full boil. Remove the saucepan from the heat. Temper the egg mixture by whisking in about ½ cup of the hot milk mixture. Then whisk the tempered egg mixture back into the saucepan with the remaining milk mixture. Return the saucepan to medium heat and cook, stirring constantly with a wooden spoon, until the mixture has thickened and coats the back of the spoon, about 5-6 minutes. Remove the saucepan from the heat. Add in the chopped chocolate and stir until the chocolate is fully melted. Strain the ice cream base through a fine mesh sieve into a clean bowl. Cover with plastic wrap, pushing the plastic wrap directly down onto the surface of the ice cream base so a skin doesn’t form, and refrigerate until completely chilled, at least 4 hours or up to 24 hours.
• Churn the ice cream. Pour the chilled ice cream base into the canister of your ice cream maker and churn until the mixture is nearly frozen and the consistency of soft serve, about 20 minutes. While the ice cream is churning, toast your marshmallow. I threaded the marshmallows on skewers and used the flame on my gas stove. You can also place the marshmallows under the broiler in your oven for 30-60 seconds. When the ice cream is almost finished churning, start adding in the toasted marshmallows a couple at a time, pushing them down into the ice cream base to make sure they get mixed in.
• Transfer the ice cream to a freezer safe container. Cover the top with plastic wrap, pushing the plastic all the way down to the surface of the ice cream, and freeze until firm, about 3 hours. The ice cream can be stored in your freezer for several days.

Nutrition