It’s that time again…The Secret Recipe Club!!! This is my fifth month participating and I’m really enjoying it. Each month, I’m challenged to narrow it down to one recipe and this month’s blog was challenging. This is the second time I’ve been assigned a blog that focused on vegan eating. I think someone’s trying to tell me something! Trust me, we eat vegetables, I just don’t blog about it that often since I usually just steam some fresh veggies and I’m sure you all know about steaming veggies.
- French Toast Casserole
- Turkey Macaroni Skillet
- Lemon Ricotta Pound Cake
- Honey Balsamic Chicken Thighs with CranberryWild Rice
1 cup skim milk
3/4 cup sugar
4 egg yolks
1 tsp vanilla
1/2 cup Nutella
Pinch of salt
1 cup semi-sweet chocolate chips
In a saucepan, combine the milk, cream and 1/2 cup of the sugar over medium heat. Cook until the sugar dissolves.
In a medium bowl, add the egg yolks and the remaining 1/4 cup of sugar. Using a hand mixer, beat the mixture until the eggs have been thick and pale yellow in color. It takes about 4-5 minutes.
Pour 1/2 cup of the warm milk mixture into the whipped egg yolks. Stir and then add this mixture to the saucepan. Cook over very low heat; stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon.
Stir in the vanilla, Nutella and salt until it is completely dissolved. Transfer the mixture to bowl with a spout. Chill the mixture completely before pouring it into your ice cream maker. Follow the instructions for your ice cream maker to freeze the mixture. Add the chocolate chips (or other add-ins) about 10 minutes before the gelato is done. Freeze until the mixture firms up.
Want to be part of The Secret Recipe Club? Join here!