Step 1

Place egg yolks, hazelnut spread, cocoa powder, corn syrup, and sugar in a small saucepan and whisk until fully combined.

Step 2

Add heavy cream, milk, and vanilla extract to the saucepan and stir to combine.

Step 3

Place saucepan on stove over medium heat, stirring constantly with a rubber spatula. Cook until temperature reaches 165°F–175°F on an instant-read thermometer.

Step 4

Remove base from heat and pour through a fine-mesh strainer into an empty CREAMi™ Pint up to the MAX FILL line. Place pint into an ice bath. Once cooled, place storage lid on pint and freeze for 24 hours.

Step 5

Remove pint from freezer and remove lid from pint. Place pint in outer bowl, install Creamerizer™ Paddle onto outer bowl lid, and lock the lid assembly on the outer bowl. Place bowl assembly on motor base and twist the handle right to raise the platform and lock in place.

Step 6

Select GELATO.

Step 7

When processing is complete, add mix-ins or remove gelato from pint and serve immediately.

NOTE: If your freezer is set to a very cold temperature, the gelato may look crumbly. If this occurs, select RE-SPIN to process the mixture a little more if not adding mix-ins.