What’s not to love about gelato? As promised, today I’m sharing my favorite recipe for Chocolate Gelato. Well, Nutella Gelato to be more precise. And to spread the love just a bit further, I’ve decided to share it on a printable recipe card.
Ice cream isn’t my favorite dessert – but gelato is different. Experts say the flavors are more intense because it melts at a lower temperature, making those flavors available to your taste buds more easily.
Purists and grumpy people say that it isn’t exactly the same as gelato you buy in Italy because ingredients differ a bit from place to place. I’d add that it’s not the same because I’m not standing in a charming cobblestone via surrounded by people who speak a language that absolutely sings, and centuries of history, sculpture and architecture.
It’s mouthwateringly close though, and if you close your eyes and play a little Andrea Bocelli in the background, you might just forget where you are.
Of course, if you have time to make two batches of gelato for your next special occasion (or to share with your special someone), might I suggest another favorite recipe?
Instead of cantaloupe melon you can use pineapple, strawberries, pears, apples, etc. I’ve even used frozen mixed berries when I was desperate – it was amazing. The pineapple is my favorite. After the cantaloupe. But served with the chocolate above, strawberry is king.
GELATO DI MELONE
- 1 cup superfine granulated sugar (I use regular sugar)
- 1/2 cup water (not distilled)
- 1 cantaloupe (about 3 pounds)
- 2 tablespoons fresh lemon juice
- 1 tablespoon lightly beaten egg white* (I use pasteurized egg white and have occasionally left it out altogether – it makes a slight texture difference)
In a small heavy saucepan heat sugar and water, stirring until sugar is dissolved. Cool syrup. Remove rind and seeds. Cut melon into chunks and in a food processor or blender purée enough to measure 2 cups. Mix purée with syrup and lemon juice. Chill mixture until cold (up to 1 day).
Stir in egg white and freeze in an ice-cream maker according to the manufacturer’s directions. Serve gelato immediately or transfer to an airtight container and put in freezer to harden. Gelato only keeps well in the freezer for a day or two – after that the texture is affected.
By now you’ve noticed that there are only 4-5 ingredients in each of these recipes. I love simple, beautiful things that yield impressive results!