dessert, ice cream/sorbet

Chocolate-Hazelnut and Pistachio Gelato

Chocolate-Hazelnut and Pistachio Gelato
Confession: I possibly have a slightly unhealthy obsession with all things Italian: the architecture, art, history, cities, countryside, food. Oh, the food! The Italians have perfected the pizza, and there’s no better comfort food than a big bowl of mushroom risotto. However, it’s the gelato that has really grabbed my heart. So when a friend challenged us to create a gelato recipe, I leapt at the chance.

Chocolate-Hazelnut and Pistachio Gelato
Italian gelato uses a smaller proportion of cream and eggs to milk than ice cream. It’s traditionally churned more slowly, creating a denser product, and is served at a warmer temperature. This recipe for Chocolate-Hazelnut and Pistachio Gelato is the closest we have come to true Italian gelato. We started with a simple custard base, and then added Nutella and a pistachio paste for the flavor punch. It uses just a few pure, fresh ingredients to make a velvety smooth treat bursting with flavor. Delizioso!

Chocolate-Hazelnut and Pistachio Gelato

Chocolate-Hazelnut and Pistachio Gelato

Prep Time: 30 minutes

Cook Time: 10 minutes

Yield: 8-10


  • 4 cups whole milk
  • 2 cups cream
  • 1 1/4 cups sugar, divided
  • 8 egg yolks
  • For chocolate-hazelnut
  • 1 cup chocolate-hazelnut spread, such as Nutella
  • 2 tsp. vanilla extract
  • For pistachio
  • 2 cups shelled, unsalted pistachios
  • 1/2 cup sugar
  • 1 tsp. almond extract


  1. Combine milk, cream and 3/4 cup sugar in saucepan. Heat and stir until sugar dissolves.
  2. Combine yolks and remaining 1/2 cup sugar in mixer and beat for about 3 minutes, until yolks are pale yellow and smooth.
  3. Stir a small amount of warm milk mixture into yolks and blend. While stirring, slowly add the yolks into the saucepan with the milk mixture.
  4. Stirring constantly, cook over medium heat until thickened and will coat the back of a spoon, about 5 minutes.
  5. Strain into a bowl, pressing with the back of a spoon to release as much liquid as possible. Cover with plastic wrap touching the surface of the custard and put in the refrigerator. Cool completely.
  6. Put cooled mixture into ice cream maker and freeze according to manufacturer's instructions.
  7. Serve immediately, while still soft. If using later, let sit for at least 10 to 15 minutes to soften.
  8. For chocolate-hazelnut flavor
  9. After straining the custard, stir in Nutella and vanilla until well-blended. Proceed as instructed.
  10. For pistachio flavor
  11. Combine pistachios and 1/2 cup sugar in blender and blend until mixture becomes a rough paste.
  12. Add paste and almond extract to the saucepan with the milk, cream and sugar and proceed to make custard.


*This recipe takes some planning, as the mixture must cool completely before freezing. This also intensifies the flavors, so it's a good thing. Make it in the morning, put it in the fridge for a few hours, and then freeze as you make dinner. It will be perfect by dessert!

*We highly recommend using the old-fashioned type of ice cream freezer for this recipe. The traditional rock-salt-and-ice method works best. We absolutely LOVE our White Mountain ice cream maker and would highly recommend it. It's a bit of an investment, but it's a workhorse that will last for years!

*This post contains affiliate links, which means if you purchase a product from a link, we receive a portion of the earnings. This doesn’t affect your price in any way, and we appreciate your help to keep Kiwi and Carrot up and running!

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