0.3 cup chocolate-covered coffee beans plus more for garnish, optional chopped
0.5 cup chocolate-hazelnut spread recommended: Nutella
0.5 cup coffee-flavored liqueur recommended: Kahlua
4 egg yolks
0.5 cup hazelnuts crushed toasted for garnish
1 cup heavy cream
4 cups ice cubes crushed
0.5 cup sugar
0.5 teaspoon vanilla extract
2 cups milk whole
Equipment
bowl
sauce pan
sieve
blender
hand mixer
wooden spoon
ice cream machine
drinking straws
Directions
Combine all the ingredients in a blender and process until smooth.
Pour into glasses, sprinkle with chocolate covered coffee beans, and serve with a straw.
In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.
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.
Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir.
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.
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.
