Nutella swirl gelato

Nutella swirl gelato

Gelato variegato alla Nutella

By
From
PIDAPIPÓ
Makes
1 kg

This is one of our most popular flavours. You normally associate Nutella with toast, crêpes or pastry but I think it’s best in gelato. You need to heat the Nutella up slightly so it’s a runny consistency that mixes easily into the gelato.

Ingredients

Quantity Ingredient
135g caster sugar
35g dextrose
20g skim milk powder
5g carob bean powder
645g milk
165ml pouring cream
80g nutella

Method

  1. Put the sugar, dextrose and skim milk powder in a bowl and mix to combine.
  2. Put the carob bean powder in a separate bowl. Add 2 tablespoons of the sugar mixture and mix together well.
  3. Add the milk and cream to a large heavy-based saucepan over a medium heat. Whisk in the carob bean powder mixture and continue to heat, whisking in the sugar mixture as you go, until it hits 85°C. Remove from the heat, pour into a suitable lidded container and leave to cool in the freezer for 1 hour, or until the mixture drops to 4°C.
  4. Turn on your gelato maker so it begins the freezing process.
  5. Pour the mixture into your gelato maker. Once the mixture reaches –4°C or is the consistency of soft-serve ice cream (this should take about 30–45 minutes) detach the canister or scoop the gelato into a pre-cooled lidded container. Transfer to the freezer and leave for 1 hour to harden.
  6. Heat the Nutella in a double boiler or microwave until runny. Add the Nutella to the gelato and mix together roughly (you want a ripple effect here, so be sure not to overwork the gelato) then return the gelato to the freezer and leave for at least 1 hour to harden before serving.
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