Cafe Sicilia's Recipe for No-churn Chocolate and Hazelnut Gelato
2 cups heavy cream
1 tin sweetened condensed milk (14oz)
1/2 cup unsweetened cocoa powder, sifted
2 teaspoons vanilla extract
2 tablespoons Kahlua liqueur (optional)
3/4 cup whole hazelnuts, shelled
2 tablespoons powdered sugar
Place the nuts and powdered sugar in a small frying pan. Stir the nuts so that they are well coated with the powdered sugar. Heat over medium heat to caramelize the nuts. Stir the nuts frequently so that they don't catch or burn. Place the caramelized nuts in a pestle and mortar and cool completely. When the nuts have cooled crush them lightly so that the nuts are not too small. Set aside.
Pour the cream, condensed milk and vanilla extract into the bowl of a stand mixer. Whisk until soft peaks form. Take care not to over beat! Mix in the Kahlua and the cocoa powder. Fold in 2/3 of the chopped nuts.
Place in a freezer safe dish and freeze for one hour. Remove from the freezer and gently swirl in spoonfuls of the Nutella (as much as you like). Top with the remaining nuts and freeze for another 4 hours.
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