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Indulge in Italy’s Sweetest Secret with The Ferrero Rocher Gelato Recipe
We’ve delighted in the sweetness of France and embraced the sugar rush of Spain, so it’s about time we explore the heart of the Mediterranean—Italy. This beautiful country was the heart of our recent adventure, with stops in Rome, Lucca, and Cinque Terre. And let’s be real: when in Rome, indulging in some authentic gelato is a must! This Ferrero Rocher gelato recipe brings those delicious Italian flavours right to your home kitchen, blending creamy Nutella and chunks of Ferrero Rocher for an irresistible treat that could rival even our birthday cake ice cream recipe.
Gelato vs. Ice Cream: What Makes Gelato Special?
The primary difference between gelato and ice cream lies in the ratio of cream to milk. Some gelato recipes use 100% milk and no cream at all! In this Ferrero Rocher gelato recipe, we use as much milk as possible, creating a velvety, smooth gelato perfect for enjoying straight from the freezer.
Double the Ferrero Rocher, Double the Delight
Choosing an Italian-inspired recipe had to involve my all-time favourite chocolate: Ferrero Rocher. From the nutty flavour to the smooth chocolate, Ferrero Rocher brings a special richness to this gelato. My recipe uses Nutella for added creaminess and real Ferrero Rocher pieces smashed into the mixture for extra crunch and flavour.
Ice Cream Maker or No Ice Cream Maker?
An ice cream maker will speed up the process significantly. However, if you don’t have one, no problem! I’ve covered how to make ice cream without a machine, involving a bit of stirring and patience. This method ensures an ice-crystal-free gelato even if you don’t have an ice cream maker.
Ferrero Rocher Gelato Recipe with a Hint of Hazelnut Liqueur
If you happen to have hazelnut liqueur on hand, add a couple of tablespoons to the gelato batter before chilling it. This addition enhances the hazelnut flavour, making the gelato even more decadent. But if not, don’t worry; it’s delicious without it too. And for those who do try the hazelnut liqueur, it pairs beautifully in a hot chocolate—a recipe I may just share soon!
Ferrero Rocher Gelato Recipe
Ingredients
- 130 g Caster sugar (US granulated sugar)
- 4 large Egg yolks
- 600 ml Whole milk
- 120 ml Double or heavy cream
- 250 g Nutella chocolate hazelnut spread
- 2 tbsp Frangellico hazelnut liqueur optional
- 10 Unit Ferrero Rocher coarsely chopped
- 150 g Nutella chocolate hazelnut spread.
Instructions
- Place the sugar and egg yolks in a small bowl, and beat together using an electric whisk until pale and fluffy. When you pull the beaters out of the mixture, it should fall back on itself in ribbons. Set aside.
- Pour the milk, cream, and Nutella into a medium saucepan and heat on medium-low until almost boiling, stirring occasionally to stop a skin from forming. Remove from the heat. Spoon a couple of tablespoons of the hot milk into the egg and sugar mixture and stir together to loosen up the eggs. Then pour all the egg and sugar mixture into the saucepan with the milk, immediately stirring together well.
- Return the saucepan to a medium-low heat and heat for 8-10 minutes, or until the mixture coats the back of a wooden spoon. Make sure to constantly stir the mixture while cooking, as you do not want it to burn.
- Once the custard is thick enough, stir in the Frangellico if using, and remove from the heat. Place the saucepan in a sink of cold water to cool down (not letting any water get into the gelato batter). Stir occasionally to avoid a skin forming. Once cooled to almost room temperature, cover the surface of the batter with cling film (or plastic wrap) and place in the fridge for at least 4 hours – overnight is best. This is to ensure the batter is as cold as possible before churning.
- The next day, place the gelato batter in the frozen ice cream maker bowl and churn as per the manufacturer’s instructions. My machine takes about 25 minutes to churn this gelato batter. Once the gelato is the consistency of soft-serve ice cream, remove from the machine and place in an ice cream container or loaf tin, adding chopped or crushed Ferrero Rocher pieces and swirls of Nutella between the layers of gelato. Top the gelato with more Ferrero Rocher pieces. Place in the freezer to firm up – this should only take a couple of hours or so.
