Tuesday, July 29, 2014

Nutella Ice Cream

I am not one of those people who goes weak-in-the-knees over Nutella. I like it fine, but I don't swoon. I don't crave. I don't hoard.

But it seems like I usually have some hanging around, since I tend to use it in recipes.

This time, I had a jar left over from a hazelnut-chocolate taste testing I did, and ice cream seemed like a perfect use for (most) of the rest of the jar.

This is an extremely simple recipe; just mix, chill, and churn.

A stick blender comes in handy for mixing the ingredients for this ice cream, if you want them completely blended. The result is a smooth mixture and more uniform color.

You can stir or whisk by hand, but if you do that, you're likely to end up with a freckled ice cream, which can also be interesting.

Either way, this ice cream is pretty darned good.

Nutella Ice Cream

1 1/2 cups heavy cream
2 cups milk
1/2 cup Nutella (or other chocolate/hazelnut spread)
1/2 cup sugar
Pinch of salt
1 tablespoon vanilla extract

Combine all ingredients and whisk or stir until combined - or use a stick blender for a smoother blending of the Nutella.

Refrigerate until well chilled, then churn according to your ice cream maker manufacturer's instructions.

Note: If you have a compressor-style ice cream maker, you can churn this immediately after mixing. If you have an ice cream maker with a freeze bowl, it's a good idea to chill thoroughly before you churn.

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