Chocolate Macadamia Nut Gelato Recipe

Who Knew Making Home-Made Gelato Was So Easy

Indulge your senses with the rich, creamy delight of chocolate macadamia nut gelato. This treat combines the smooth decadence of chocolate with the buttery crunch of macadamia nuts. This homemade gelato recipe is an irresistible fusion of flavors and textures, perfect for anyone looking to elevate their dessert repertoire.

Unlike traditional ice cream, gelato is known for its dense, silky texture and intense flavor. Thanks to its lower fat content and slow-churning process, gelato is also known for its unique, satisfying, and unique dessert. When paired with chocolate and macadamia nuts, it creates a dessert that’s as satisfying as it is unique.

Making chocolate macadamia nut gelato from scratch allows you to customize the flavor, whether you prefer a darker chocolate intensity or a lighter, milkier profile. The recipe is simple enough for beginners yet yields a sophisticated dessert that’s sure to impress guests.

With a few quality ingredients, some essential kitchen tools, and a bit of patience, you can create a gelato that rivals what you’d find in an Italian gelateria. So, get ready to scoop up some bliss and experience the perfect blend of chocolate and macadamia in every creamy bite.

What A Great Birthday Gift!

For my birthday, my wife threw a fantastic backyard party, complete with wood-fired pizzas baked in our outdoor oven. As the celebration was in full swing, one of my neighbors arrived holding a huge box with a mysterious warning: "Don’t drop it, and don’t turn it upside down."

After the guests had gone and the cleanup was done, I unwrapped the box to discover an incredible gift—a Cuisinart Commercial Quality Ice Cream & Gelato Maker! I was thrilled and couldn’t wait to put it to use. Our generous neighbors are definitely in for plenty of homemade gelato and ice cream in the future!

That weekend, my youngest daughter and I tested the new machine. We took inspiration from what we had on hand and made two flavors: fresh strawberry gelato and chocolate macadamia gelato. The recipe book included with the machine gave us a good starting point, though we had to make a few tweaks. We adapted the wild berry gelato recipe to use strawberries, and for the chocolate gelato, we swapped hazelnuts for macadamia nuts. The results? Creamy, delicious, and an instant hit!

To Cook or Not to Cook - A Very Good Question

Some gelato recipes require heat because heating helps to dissolve sugar, infuse flavors, and achieve a smoother, creamier texture. Here’s a breakdown of why some gelato recipes call for heat while others don’t:

1. Sugar Dissolution and Consistency: Heating allows sugar to dissolve more thoroughly, leading to a smoother, more cohesive texture. This is especially important in gelato, where a smoother texture is preferred over the airier texture of ice cream.
2. Egg Yolks for Custard-Style Gelato: Some gelato recipes use egg yolks to create a custard base, which results in a richer and creamier texture. Heating the mixture is essential to cooking the egg yolks and thickening the custard, which also helps bind the ingredients and reduces the chance of ice crystals forming.
3. Flavor Infusion: Heating ingredients allows flavors to infuse more deeply. For instance, gently heating the milk with these ingredients can intensify the final taste when making flavors like vanilla, chocolate, or certain nut-based gelatos.

On the other hand, more straightforward gelato recipes without eggs or heat are often made with just milk, cream, and sugar, relying on the natural flavors of the ingredients. This no-cook method is faster and ideal for fresh fruit gelatos, where maintaining the bright, natural taste of the fruit is a priority.

Gelato Makers

There are different types of gelato makers, each offering unique features and benefits for making gelato at home or in a commercial setting. Here’s an overview of the main types:

1. Compressor Gelato Makers: These machines have built-in refrigeration units, allowing them to chill the gelato mixture automatically. They’re ideal for home enthusiasts and small businesses as they offer consistent results, don’t require pre-freezing, and can produce multiple batches in a row. Compressor gelato makers are convenient but usually more expensive and heavier than other models.
2. Freezer Bowl Gelato Makers: These simpler machines use a pre-frozen bowl that chills the gelato mixture as it churns. The bowl must be frozen 12–24 hours before use, making it a cost-effective choice for occasional use. However, only one batch can be made at a time unless you have additional pre-frozen bowls on hand.
3. Hand-Cranked Gelato Makers: These are manual machines that require users to churn the mixture by hand while it cools in a pre-frozen bowl. Though traditional and budget-friendly, they require more effort and don’t offer the same smooth consistency as electric options.
4. Commercial Gelato Machines: Larger, high-capacity machines specifically designed for professional settings; these gelato makers feature powerful compressors and advanced settings for precise temperature control. They can produce large batches quickly and consistently, making them essential for gelaterias and restaurants but overkill for most home kitchens.

Choosing the right gelato maker depends on your needs, budget, and how often you plan to make gelato. Compressor models are popular for their convenience and quality, while freezer bowl machines offer a budget-friendly entry point for home users.

What's the Difference Between Gelato and Ice Cream

If you have ever asked yourself the difference between ice cream and gelato, check out my post describing the similarities and differences. See Difference Between Ice Cream & Gelato.

📖 Recipe

Print Recipe

Chocolate Macadamia Nut Gelato

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Dessert

Cuisine: American

Keyword: gelato

Servings: 5 cups

Ingredients

• 1¾ cups heavy cream
• 2¼ cups whole milk divided
• ½ cup granulated sugar
• 2 tablespoons cornstarch
• pinch of salt
• 1 cup chocolate-hazelnut spread we used Nutella
• ¾ cup macadamia nuts finely chopped

Instructions

• Combine cream and 1½ cups of whole milk in a medium saucepan over medium heat and bring to a simmer.
• While the cream/milk mixture is heating, combine the remaining ¾ cup whole milk, cornstarch, sugar, and salt into a mixing bowl and whisk to combine.
• As soon as the cream/milk mixture comes to a simmer, add the milk/sugar mixture and stir to combine.
• Whisk in the Nutella and keep stirring until this mixture comes to a boil. Reduce heat and simmer until the mixture thickens and you can coat the back of the spoon. This can take 10 to 15 minutes, depending on your stovetop.
• Remove the pan from the heat and cool to room temperature. The recipe says to strain this mixture, and we did, but I’m not sure to what avail. There was nothing in the mix that was strained out. I would appreciate hearing from you if anyone has a reason for this.
• Cover the bowl and stick into the refrigerator for at least 2 hours or overnight. I read somewhere that the longer you let this mixture sit, the more the flavors incorporate. We could only wait about 4 hours.
• According to the instruction manual, “chilling the mixture is not required….but this step will prevent any ice or fat crystals from forming during the freezing process for resting it in a chilled environment helps bind the ingredients together.”
• Before adding the chilled mixture to the gelato maker, re-whisk to ensure all the ingredients are well combined.
• Follow the instructions provided by your manufacturer’s booklet for the right amount of time. My machine said to process for about 30 minutes and add the chopped nuts after 25 minutes. The gelato will be soft and creamy and delicious, but if you want it firmer, like I do, stick it back into the freezer for about 2 hours.
• You “should” remove it from the freezer 15 minutes before serving if you can wait that long. I could not.

Notes

This stuff is amazingly good and you know because it doesn't have as much air in it as regular ice cream.  A little goes a long way.

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