Nutella Gelato

Our Valentine's Day was as dreamy as can be. Mark spoiled me with Valentines love and treats and I made an extra special dinner for the two of us. I would

When creating a special menu, I always go back to my 2007 Italian vacation and remember some of the most fantastic meals enjoyed al fresco, sitting in sweet cafes on the streets of Venice, Cinque Terre, Florence, and Rome.

We started with homemade fettucine in a porcini mushroom cream sauce, then moved to juicy grilled ribeyes plated with mixed baby greens tossed in balsamic. And since every good Italian meal should end with gelato, and every proper Valentine's day should include chocolate, I made my very first batch of Nutella gelato.

I scooped up my homemade frozen Italian treat and served it alongside Emily & Nick's Chocolate Hazelnut Lava Cakes for Two. A match made in chocolate hazelnut heaven.

I have found my happy place on a dessert plate.

Nutella Gelato

recipe from Giada DeLaurentiis

2 cups whole milk

1 cup heavy cream

1/2 cup sugar, plus 1/4 cup

4 egg yolks

1/2 tsp. vanilla extract

1/2 cup Nutella

In a saucepan, combine milk, cream, and 1/2 cup cugar over medium heat. Cook until the sugar dissolves, about 5 minutes.

Meanwhile, in the bowl of an electric mixer, whip egg yolks with the remaining sugar until the yolks have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Slowly add this mixture back into the sauce pan. 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 and Nutella until it dissolves.

Chill mixture completely before pouring into an ice cream maker.