Ninja Creami Hazelnut Chocolate Hackney Gelato Delight

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!