But that's just not true. I love the stuff. Like a lot. I love it on toast. I love it on crepes. I've eaten Nutella on multiple continents. So it was only a matter of time before I incorporated it into an ice cream.This is a custard-like ice cream. The addition of eggs to ice cream batter makes it super creamy/dreamy. If you like making ice cream at home but have never tried adding eggs, I highly recommend you give it a shot this week. It's divine.
1 1/2 cups milk (whole milk is preferred but 2% is good too)
1 cup sugar
3 egg yolks
2 cups heavy whipping cream
1 cup NutellaIn a pot combine the milk with the sugar. Whisk together over medium heat so the sugar dissolves. In another bowl whisk together the egg yolks. Pour a few tablespoons of the hot milk mixture in with the egg yolks and stir. Once the egg yolk mixture is tempered add it to the pot of warm milk. Whisk to combine. Continue cooking over medium heat until it thickens, it should coat the spoon. Pour this thickened custard into a bowl with the heaving whipping cream. Stir to combine. Pour into an air tight container and refrigerate overnight.
Pour into your ice cream maker and follow the manufacturer directions for use. Once the ice cream reaches a "soft serve" consistency add the Nutella. Adding the Nutella before this stage can result in all the chocolate settling to the top or bottom of your container. No good—we need Nutella throughout! I found that heating the Nutella (for about 45 seconds in the microwave) made it thinner. This allowed me to pour the Nutella into the ice cream while creating more of a swirl effect. Once you've added the Nutella transfer to an ice cream container and freeze until hard.Enjoy this guys! xo. Emma