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Indulge in the rich and creamy world of gelato with our Hazelnut Chocolate Hackney Gelato Delight. Inspired by the charming streets of Hackney, this gelato captures the essence of cozy cafes and artisanal flavors. Perfect for any season, but especially delightful in autumn, this gelato combines the nutty goodness of hazelnuts with the luscious taste of chocolate. Gather your ingredients and get ready to embark on a gelato-making adventure!

Ninja Creami Hazelnut Chocolate Hackney Gelato Delight

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Course: DessertCuisine: Italian

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

320

kcal

Freezing Time

Hours

Ingredients

🌰 1 cup hazelnuts
🍫 1 cup dark chocolate, chopped
🥛 2 cups whole milk
🥄 1 cup heavy cream
🍚 3/4 cup granulated sugar
🥚 4 egg yolks
🧂 1/4 teaspoon salt
🍦 1 teaspoon vanilla extract

Directions

Preheat your oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast them for about 10 minutes until fragrant and slightly golden. Allow them to cool, then rub them in a kitchen towel to remove the skin.
Blend the toasted hazelnuts in a food processor until they form a smooth paste. This may take a few minutes, so be patient.
In a medium saucepan, combine the whole milk and heavy cream. Heat over medium heat until just about to simmer, then remove from heat.
Add the chopped dark chocolate to the milk and cream mixture. Stir until the chocolate is completely melted and the mixture is smooth.
In a separate bowl, whisk together the granulated sugar and egg yolks until pale and thick.
Slowly pour a small amount of the hot milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from cooking. Gradually add more until well combined.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens and coats the back of a spoon. Do not let it boil.
Stir in the hazelnut paste, vanilla extract, and salt into the custard. Pour the mixture through a fine-mesh sieve into a clean bowl to remove any lumps. Allow it to cool to room temperature, then refrigerate for at least 2 hours.
Pour the chilled mixture into your Ninja Creami container and follow the manufacturer’s instructions for freezing and processing.
Once your gelato is ready, scoop it into bowls or cones. Enjoy the creamy, nutty, chocolatey goodness, and don’t forget to share your creation with friends and family!

Notes

Top with a drizzle of warm chocolate sauce and a sprinkle of chopped hazelnuts.
Serve with a side of fresh berries for a fruity contrast.
Pair with a shot of espresso for an Italian-inspired treat.

Tips for the Creamiest Hazelnut Chocolate Gelato in Your Ninja Creami

Toast the hazelnuts until the skins crack and the nuts smell sweet, about 10 minutes at 350°F (175°C). Under-toasted nuts taste raw, and burnt ones taste bitter.
Blend the hazelnut paste as smooth as you can, scraping the bowl every 30 seconds. A gritty paste means a gritty gelato, so do not skip straining the custard.
Use a good dark chocolate in the 60 to 70 percent range. Chocolate above 70 percent can make the gelato taste chalky and freeze too firm.
Cook the custard gently and stop when it coats the back of a spoon, about 170°F (77°C). If it gets much hotter, the egg yolks can scramble.
Chill the custard completely, then freeze it flat in the pint for a full 24 hours. The machine needs a solid block to make a smooth gelato.
If the first GELATO spin looks crumbly, add 1 tablespoon (15 ml) of milk and RE-SPIN. Use MIX-IN to add chopped toasted hazelnuts at the end.

Troubleshooting

Grainy or sandy texture: The hazelnut paste was not smooth enough. Blend longer, or use 1/3 cup (about 90 g) of store-bought pure hazelnut butter instead.
Small bits of cooked egg: The custard got too hot. Strain it through a fine sieve, and next time cook it on lower heat while stirring the whole time.
Gelato is very hard after storing: Dark chocolate and nut fats set firm when cold. Let the pint sit for 10 minutes or RE-SPIN before serving.
Hazelnut flavor gets lost: Chocolate can take over. Use a little less chocolate or add a pinch more salt to help the nut flavor stand out.

Storage and Serving

Store leftover gelato in the pint with the top smoothed flat and the lid on. Because it is a cooked custard base, it stays creamy in the freezer for up to 2 weeks. Run a quick RE-SPIN before serving to bring back that just-made texture.

Serve in small scoops with chopped toasted hazelnuts, a few shavings of dark chocolate, or a shot of hot espresso poured over the top for an easy affogato.

Hazelnut Chocolate Gelato FAQ

Can I skip the oven and use store-bought hazelnut butter?

Yes. Stir about 1/3 cup (90 g) of smooth, unsweetened hazelnut butter into the warm custard. It saves time and gives a very smooth Ninja Creami Hazelnut Chocolate Gelato.

Do I have to remove the hazelnut skins?

Most of the skins should come off, since they taste bitter and make the paste rough. It is fine if a few small bits stay on.

Can I make it without eggs?

You can leave out the yolks and whisk 1 tablespoon of cornstarch into the cold milk before heating instead. The gelato will be a little lighter but still creamy.

Which setting should I use?

Use the GELATO setting, which is made for custard bases like this one. Use RE-SPIN if the texture looks dry.

Rich and nutty, Ninja Creami Hazelnut Chocolate Gelato is a perfect treat for cool autumn evenings.

More Ninja Creami Recipes to Try

Nutritional Information (Per Serving)

Calories: 320
Total Fat: 22g
Saturated Fat: 12g
Cholesterol: 150mg
Sodium: 100mg
Total Carbohydrates: 28g
Dietary Fiber: 2g
Sugars: 24g
Protein: 6g

Recommended Season

🍂 Best Enjoyed in Autumn

I first tasted a hazelnut chocolate gelato on a crisp autumn day in Hackney, surrounded by the vibrant colors of falling leaves. The cozy cafes and artisanal shops inspired me to recreate this rich and indulgent treat at home. Every spoonful takes me back to that perfect day.

Ninja Creami Hazelnut Chocolate Hackney Gelato Delight