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Nutella Gelato

Nutella Gelato

Recipe by icecreamcalc
Calories/100g

220

kcal
Sweetness

19

%
Yields

1.6

quarts/liter
Weight

1500

g

Ingredients

  • Milk (3%)
    950 g

  • Nutella
    380 g

  • Skim milk powder
    80 g

  • Dextrose
    85 g

  • Stabilizer (read more…)
    2 g

  • Lecithin (emulsifier)
    3 g

Directions

  • Add all dry ingredients to a bowl and mix well
  • Add all other ingredients to a pot
  • Whisk in the dry ingredients
  • Slowly heat the mix to 85C/185F while stirring
  • Transfer to a zip-lock bag and chill in ice water
  • Age in fridge for at least 4 hours
  • Process it in the ice cream machine

Notes

  • Use your favorite stabilizer and modify weight as needed. More info on this page
  • If using milk/cream with a different fat % use the software to recalculate or this page

3 thoughts on “Nutella Gelato”

  1. Swetalana Panigrahi

    I’m using a breville icecream maker. It has a inbuilt functionality for gelato, should i use the programmed option or use manual steps

  2. Hello, Can I ask how you worked out the PAC and POD of the nutella. Wanting to do same for Biscoff Spread. Thanks

    1. Don’t remember exactly but Nutella has approx 55% sugar giving it a PAC and POD of 55.
      Generally you use three methods to add a new ingredient.
      1. If you find it in the USDA Database use that method
      2. Use the Nutrient label method
      3. Use the Nutrient reverse engineering method using the ingredient list and the nutrition label of the product.
      If you email me a link to you Biscoff Spread I can show you how to do it.

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