YUMMMMMMM! This is a really great recipe. I just love the flavor of Nutella too. And the hazelnuts?! That gave me such an unexpected and pleasant crunch. Oh my goodness, what can I say about this incredibly smooth, creamy and delicious ice cream! Just that I guess because it is so smooth, so creamy and sooo delicious. We are Nutella lovers in this household and one day I said that I had never seen the flavor of Nutella Ice Cream in the stores. So I decided to experiment and came up with a recipe befitting a king! The richness of flavor and velvety consistency is incomparable to other ice creams. All that my family could say after tasting the ice cream for the first time was WOW! I hope you will try this recipe too and also be wowed!
Ingredients :
- 2 large fresh whole eggs
- 2/3 cup(s) sugar
- 2 cup(s) heavy cream, cold
- 1 cup(s) 2% milk, cold
- 3/4 cup(s) nutella
- 1/2 cup(s) hazelnuts, chopped (optional)
Intructions :
- Whisk eggs in a mixing bowl until light and fluffy, 2 minutes
- Whisk in the sugar, a little at a time, then continue whisking until completely blended, 1 minute more
- Add the Nutella and whisk to blend
- Pour in the heavy cream and milk a little at a time and whisk to blend
- Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions
- After the ice cream stiffens (about 2 minutes before it is done), add the hazelnuts, then continue freezing until the ice cream is ready
- Transfer the ice cream mixture into a container with a lid and place in the freezer for at least 8 hours or until firm
- Tip: This ice cream is better when it is firm rather than in soft serve form because the creaminess is more defined. I usually wash an empty ice cream container to put the finished product in and it works great!
- Enjoy!
- TRY THIS METHOD FOR AN EVEN CREAMIER EXPERIENCE: I made the Homemade Nutella Ice Cream the other day, only this time I cooked the eggs to see how it would turn out. I beat the eggs and sugar together and then added the milk. I cooked it, while whisking, until it got to scald temperature. At this point I noticed it was thickening up like a custard so I took it off the heat and set it aside. I then put the Nutella in a bowl and while slowly adding half of the cream, I blended it until smooth. Then I added the remaining cream to the custard which helped to cool it down so that I could combine together the custard mixture with the Nutella mixture. At this point it was ready for the ice cream freezer and I followed the above directions. When the ice cream was finished, I placed it in my refrigerator's freezer until firm. I was amazed that the ice cream was even creamier by following this method but whichever one you choose to use will turn out fantastic!
- Per some member's concerns about using eggs or not, I made the ice cream without them. I was not impressed to say the least so I took a picture of the eggless ice cream so everyone can compare and make their own choice as to which way they want to go! Whichever way you choose, I hope you enjoy it!
Rated 5/5 based on 72 Reviews
Keyword : homemade-nutella-ice cream-American