I’ve made a handful of ice creams in the past couple years, but Giada’s Hazelnut Gelato is hands down the best yet. It’s my first recipe of hers that I have used and it made me a believer that Giada is much more than a pretty face. So what else would be better to make on Just Desserts Day – a.k.a. the premiere of Top Chef Just Desserts.

Giada's hazelnut gelato hits the spot!

This was the third time I’ve made this in the last several weeks – again, do I have to convince you that it’s so good? The first time was as a gift for a friend’s birthday. The idea of hazelnut gelato came from her legit-Italian-gelato-loving boyfriend. It appeared to meet his high standards.

In looking at the comments, I saw that some people added cocoa powder in the mix, but I didn’t notice that it added that much. Chocolate chips on the other hand, now those are always welcome. I should also say that I didn’t have enough whole milk and used 1 percent for the rest and it turned out fine.

I used my KitchenAid mixer with ice cream attachment to make it. What once was soupy liquid that filled up the bowl halfway is thickening after churning.

Giada’s Hazelnut Gelato

Ingredients

• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup sugar, plus 1/4 cup
• 4 egg yolks
• 1/2 teaspoon vanilla extract
• 1/2 cup chocolate-hazelnut spread (recommended: Nutella)
• 1/2 cup toasted hazelnuts, crushed, for garnish

In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes. Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes.

Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes. Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and hazelnut spread until it dissolves.

Chill mixture completely before pouring into an ice cream maker and follow manufacturer’s instructions to freeze. To serve, scoop gelato into serving bowls and top with hazelnuts.

Please tell me you will make this for yourself and someone you love. You won’t regret it!