This recipe is an absolute dream for any people who are simultaneously obsessed with both Nutella and ice cream. For the rest of you, I honestly don’t know what is wrong with you. Currently I don’t have an ice cream maker but, although making ice cream can be time consuming without the kitchen gadget, the wait is well worth it. I cannot tell a lie though, I was hovering around the freezer waiting for the ice cream to set. This recipe makes a bit more than 1 litre of ice cream so you’ll need your ice cream machine or a heavy duty tupperware container that can hold 2 litres. The pictures I have taken do not do this ice cream justice.
To make Nutella ice cream you will need:
350ml double cream
350ml Hazelnut or almond milk
6 egg yolks
A pinch of salt
140g caster sugar
A jar of Nutella (not going to give you an exact amount but I used over half a jar)
A vanilla pod or 1 teaspoon vanilla extract
If using a vanilla pod split the pod and extract the seeds. Place the vanilla, cream and milk into a saucepan and heat until the mixture starts to simmer. Leave for 10 minutes to cool and to allow the flavour to infuse.
Whisk the eggs and the sugar until pale and fluffy.
Add the cooled vanilla cream mixture to the egg mixture slowly using a ladle. Once all the mixture was added I gave everything an additional whisk.
Pour your mixture back into the saucepan and heat on the lowest possible setting for 10-15 minutes. You want the egg yolk to cook slowly and thicken the mixture. Stir occasionally and check the consistency of the custard you are making, it should start to look ever so slightly thicker on the back of your spoon.
Allow this to cool slightly. During this time heat your Nutella for approx 20 seconds in the microwave. Add 3 to 4 large spoonfuls of the Nutella to your ice cream base. Mix well (every time you come to this mix again or the Nutella will settle).
Transfer to a tupperware container.
Refrigerate for 2 hours or until cold. At this point those of you who are lucky enough to have an ice cream maker can put it into that. Otherwise put it into your freezer and periodically (about every 30-40 minutes) beat the ice crystals from the edge of the container with a fork. When your ice cream has nearly frozen put it in your food processor or use a hand blender to break the ice crystals before freezing until hard.
I like to serve mine in fancy cornets. Portion control is never a bad thing and it allows you to enjoy this for as long as possible.
You can thank me later…..now to find my digital camera.