Nutella Ice Cream
Nutella Ice Cream! Velvety chocolate-hazelnut spread meets a luscious custard base for the ultimate frozen treat in this rich & creamy ice cream recipe.
Servings: 6 servings
Equipment
- measuring cups & spoons
- Medium saucepan
- Stand mixer with whisk attachment (or handheld mixer and mixing bowl)
- Wooden spoon
- Ice cream maker
- Freezer-safe container with lid
- Rubber spatula
Ingredients
- 1 cup heavy cream
- 2 cups whole milk
- ¾ cup granulated sugar
- 4 egg yolks
- ½ cup Nutella
- 1 teaspoon vanilla extract
Instructions
- In a medium saucepan over medium heat, mix cream, milk, and ½ cup of sugar whisking until granules are dissolved, about 5 minutes. Remove from heat.
- Meanwhile, in a stand mixer fitted with the whisk attachment, add ¼ cup of sugar to the egg yolks. Using a hand held mixer, beat the sugar & yolks until the mixture is thick and pale yellow, about 5 minutes.
- Stream about a half cup of the warm cream mixture into the eggs, whisking the whole time. Pour the entire mixture back into the saucepan.
- Continuing to whisk often, cook it on medium-low heat for about 8 to 10 minutes, or until it's thickened. (You should be able to coat the back of a wooden spoon, draw a line down the middle with your finger and have the line stay visible. Careful not to make scrambled egg custard!) Remove from heat.
- Add Nutella and vanilla extract to the warm mixture, whisking together until it's uniform and well-mixed.
- Refrigerate the mixture for a few to hours to cool it down. (If you're in a rush, you can speed up the process by placing the bowl with the custard over another bowl filled with ice and a little water -- an ice bath -- and whisking it in there for a while, but honestly, it's kind of a pain.
- When the mixture is cooled, pour it into the canister of an ice cream maker and follow the manufacturer's instructions churning to a soft serve consistency.
- Transfer the soft serve ice cream it into a freezer-safe container and freeze for 4 to 6 hours to achieve a scoopable consistency.