Nutty Hot Babes Gelato Sundae

By SewingDragonfly

Ingredients

• For Gelato
• 5 cups whole milk
• 1/4 cup instant espresso powder
• 1 T vanilla extract
• 1 1/2 oz Amaretto
• 1 1/2 cups sugar
• For Cinnamon Mascarpone Cream
• 1/2 cup mascarpone cheese
• 1 tsp ground cinnamon
• 1-2 T heavy cream
• 2 T sugar (to taste)
• For Chocolate Bowls
• 12 oz dark chocolate
• Toppings
• 8 oz Nutella, warmed
• 1/2 cup shelled pistachios

Preparation

Step 1

Combine milk, espresso powder, and sugar in a large saucepan. Heat just enough to dissolve the sugar and espresso powder. Remove from heat, add Amaretto and vanilla, and refrigerate at least 2 hours.

Combine mascarpone, cinnamon and enough cream to give it a whipped cream consistency, sweeten to taste; set aside.

Line 6 small bowls with oiled plastic wrap, with as few wrinkles as you can manage. Melt chocolate in a double boiler, over a slow simmer. Use as low a heat as you can to avoid taking the chocolate out of temper. Pour chocolate into lined bowls, and tilt to cover all sides with a sturdy layer. Refrigerate until ready to use.

Freeze gelato in ice cream maker according to manufacturer’s directions. Make sure base is very cold so the texture will be dense and creamy. Freeze until firm enough to scoop. If you have a small machine, you may have to do this in two batches.

When you are ready to serve, turn chocolate out of bowl, remove plastic wrap and place on a pretty plate.

Warm Nutella in a double boiler until it has the consistency of hot fudge.

To serve, place a generous scoop of gelato in a chocolate bowl, drizzle with warm Nutella, top with cinnamon mascarpone cream and sprinkle with pistachios.