Saint Peter: Kid it looks like you had a great time down there, lots of food, lots of friends, lots and lots of questionable reality tv. We'd love to let you in, but kid, what's the password? (I also imagine Saint Peter as a prohibition era thug in a zoot suit with a really raspy voice and a face straight out of Dick Tracey)
Me: (breathlessly) Nutella...Gelato...
(admittedly I totally stole this scenario from a dear friend...but she's absolutely right...mark her words folks...it's gonna be the password!)
And so without further ado I present to you:
The Pearly Gates' Nutella Gelato
What you'll need:
Your mise en place |
2 C. whole milk
1 C. heavy cream
1/2 C. sugar, plus 1/4 C.
4 egg yolks
1/2 tsp. vanilla extract
1/2 C. Nutella
What to do:
In a saucepan combine the milk, cream and 1/2 C. sugar over medium heat. Cook until the sugar dissolves. Approximately 5 minutes.
Medium heat folks, we're not cooking anything just yet |
Meanwhile, in a medium bowl whip the egg yolks with the remaining 1/4 C. of sugar using your trusty electric mixer until the eggs have become thick and pale yellow. Approximately 4 minutes (this takes a bit of multi-tasking so opt for the stand mixer or recruit a friend).
Consistency of egg and sugar mixture after 4 minutes |
Pour 1/2 C. of the warm milk and cream mixture into the egg mixture and stir. This is a little process we like to call tempering. Click here for a bit more info. on the process.
Tempering the eggs |
Add this mixture back into the saucepan.
Cook over low to medium heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon (the technical term for you food geeks is nape and you are creating a creme anglaise). Approximately 10-15 minutes.
Place a strainer over a medium bowl and pour the warm custard mixture through the strainer.
Whisk in the vanilla followed by the Nutella until it dissolves.
Run your finger through the mixture, if a line appears and remains you've reached the correct consistency |
Place a strainer over a medium bowl and pour the warm custard mixture through the strainer.
Just in case that tempering was all for not and you end up with scrambled bits |
Whisk in the vanilla followed by the Nutella until it dissolves.
Vanilla |
Combine |
Nutella |
Chill mixture completely before pouring into an ice cream maker and follow manufacturer's instructions to freeze.
Serve and enjoy! I've garnished mine with a little bit of heaven called Kinder Bueno(look for more on that in the next Obsession Tuesday).
The Password! Enjoy! |
This has my favorite ingredients: whole milk, cream, sugar, nutella. Important question: I do not have a separate ice cream maker but I do have the ice cream attachment for my kitchen aid. I trust this will do the trick?
ReplyDeleteYour Kitchen Aid will do the trick. Just let the custard cool overnight and make sure your bowl is completely frozen. Can't wait to hear what you think!
ReplyDeleteNeedless to say the KA is in Florida so stay tuned for an update in June
ReplyDelete