Here’s my previous SRC recipes:
- French Toast Casserole
- Turkey Macaroni Skillet
- Lemon Ricotta Pound Cake
- Honey Balsamic Chicken Thighs with CranberryWild Rice
So back to the SRC – this month’s assignment was from Baking & Biking. Sarah is the foodie behind this blog. We have lots of things in common – both of us are “at-home” cooks who learned to cook by growing up in the kitchen with our moms and then experimenting on our own while in college. Sarah has lots of great smoothie recipes but since my blender is on the fritz, I had to skip trying one of them. Instead I opted for her recipe for Nutella Gelato Shake. I figured you can’t go wrong with Nutella and gelato – plus I hadn’t make ice cream in over a month and it was due time I make a batch. Sarah added butterscotch chips and toffee bits to her gelato, but I opted for semi-sweet chocolate chips. The gelato is so creamy and rich – perfect for when you’re craving a sweet treat!
2 cups heavy cream1 cup skim milk
3/4 cup sugar
4 egg yolks
1 tsp vanilla
1/2 cup Nutella
Pinch of salt
1 cup semi-sweet chocolate chips
In a saucepan, combine the milk, cream and 1/2 cup of the sugar over medium heat. Cook until the sugar dissolves.
In a medium bowl, add the egg yolks and the remaining 1/4 cup of sugar. Using a hand mixer, beat the mixture until the eggs have been thick and pale yellow in color. It takes about 4-5 minutes.
Pour 1/2 cup of the warm milk mixture into the whipped egg yolks. Stir and then add this mixture to the saucepan. Cook over very low heat; stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon.
Stir in the vanilla, Nutella and salt until it is completely dissolved. Transfer the mixture to bowl with a spout. Chill the mixture completely before pouring it into your ice cream maker. Follow the instructions for your ice cream maker to freeze the mixture. Add the chocolate chips (or other add-ins) about 10 minutes before the gelato is done. Freeze until the mixture firms up.
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