Sunday, February 12, 2012

Nutella Ice Cream!

Nutella: (n.) a delicious chocolately hazelnut spread that makes everything better. 

I've made chocolate cakes with nutella mousse and slathered nutella on just about everything one can conceive, and not surprisingly nutella ice cream was like magic. It was like soft serve poured directly out of a unicorn's horn.  Since I have the nicest boyfriend in the world (hoping he sees this and buys me nice things), I got a KitchenAid stand mixer for my birthday in October and have been admiring all of the fun things it can do. Not only does it mix anything and everything but it works as an ice cream maker, pasta roller, can wash the cat, iron your clothes, fold your socks, tell you where babies come from, and write a hit song*. 

Anyhow, here's the recipe for the nutella ice cream. It's so good you'll find yourself sleepwalking, waking up in the kitchen with a spoon in your mouth and a delicious creamy bite of ice cream sliding down your throat. 

Nutella Ice Cream, with thanks to Giada De Laurentiis (who i don't think actually eats anything she makes because she looks like a stick figure sim. you know, the sims? that computer game? anyhow... on with the recipe.)

i borrowed this picture because mine didn't come out as well.. :)


  • 2 cups whole milk
  • 1 cup heavy cream
  • 1/2 cup sugar, plus 1/4 cup
  • 4 egg yolks
  • 1/2 teaspoon vanilla extract
  • 1/2 cup Nutella
  • 1/2 cup toasted hazelnuts, crushed, for garnish


In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.
Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Slowly pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. This will help to warm your eggs so they don't scramble because no one wants to taste eggs in their ice cream. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes.
Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and hazelnut spread until it dissolves. Chill mixture completely before pouring into an ice cream maker and follow manufacturer's instructions to freeze. To serve, scoop gelato into serving bowls and top with hazelnuts.

Happy cooking! Enjoy the ice cream!
*stand mixer may or may not actually do the functions listed. please consult the owner's manual for actual functionality. 

No comments:

Post a Comment