Nutella Ice Cream
Nutella ice cream is made with the most popular spread in France. The Nutella flavor makes a rich hazelnut chocolatey delicious ice cream recipe with a custard base.
Servings: 4
Calories:
Equipment
- 1 1 Cuisinart ICE-100 1.5-Quart Ice Cream and Gelato Make
Ingredients
Mix
- 2 cups heavy cream
- 1 cup whole milk
- ¾ cup Nutella
Eggs
- 5 egg yolks room temperature
- ½ cup sugar
- ½ tablespoon vanilla extract
- dash of salt
Toppings
- Optional mix-ins: pecan nuts macadamia nuts, or a swirl of caramel sauce
Instructions
Preparing the Ice Cream Base
- Begin by gently heating the milk and cream over medium heat in a large saucepan.
- In a medium bowl, whisk together egg yolks, vanilla, salt, sugar until pale.
- Slowly temper the egg yolk with 1 cup mixture of the warm milk, pour a little at a time and mix, then return egg mixture to the saucepan.
- Cook over low heat until it thickens slightly—be careful not to scramble the eggs.
- Once it starts to thicken, pour into a larger bowl and add the spoonful of Nutella and mix until fully blended with the custard
Chilling & Churning
- Pour mixture into a glass container and place in the fridge for 2 hours.
- Remove and pour into the ice cream machine churn Nutella ice cream until it reaches a soft-serve consistency. Mine was about 35 minutes.
Freezing & Serving
- Transfer your churned ice cream into a freezer-safe container.
- Smoothing the top with a spatula with one layer then add in chopped chocolate chips or chopped bar in between each layer of ice cream, repeat step till all ice cream is done.
- The ice cream is soft at this time so freeze for at least four hours. When ready to serve, let it sit at room temperature for a few minutes for the perfect scoop!
- Cover in the freezer-safe container, and freeze overnight.
