Hazelnut Chocolate Praline Gelato
A creamy Italian gelato infused with Baratti & Milano chocolate and crunchy hazelnut praline for a decadent treat. This italian-inspired desserts ready in about 35 minutes layers whole milk, heavy cream, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 380 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 400ml whole milk
- 200ml heavy cream
- 150g granulated sugar
- 4 egg yolks
- 100g, chopped Baratti & Milano dark chocolate
- 100g, chopped hazelnut praline
- 1, split and seeds scraped vanilla bean
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a medium saucepan, combine 400ml whole milk, 200ml heavy cream, 150g granulated sugar, and seeds from 1 vanilla bean. Heat over medium heat until sugar dissolves and mixture is hot but not boiling, about 5 minutes.
- Step 2: In a bowl, whisk 4 egg yolks until pale. Slowly pour about 100ml of the hot milk mixture into the yolks, whisking constantly to temper.
- Step 3: Pour tempered yolks back into the saucepan with remaining milk mixture. Cook over low heat, stirring constantly with a wooden spoon until custard thickens and coats the back of the spoon, about 7-8 minutes.
- Step 4: Remove from heat and stir in 100g chopped Baratti & Milano dark chocolate until melted and smooth.
- Step 5: Pour custard through a fine sieve into a clean bowl to remove any cooked egg bits. Cover and chill in the refrigerator for at least 4 hours or overnight.
- Step 6: Churn chilled custard in an ice cream maker according to manufacturer instructions. During the last 2 minutes of churning, add 100g chopped hazelnut praline for texture.
- Step 7: Transfer gelato to a container and freeze for 2 hours until firm before serving.
Frequently asked questions
How long does Hazelnut Chocolate Praline Gelato take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Hazelnut Chocolate Praline Gelato?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Hazelnut Chocolate Praline Gelato?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Hazelnut Chocolate Praline Gelato for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Hazelnut Chocolate Praline Gelato?
Italian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
