Thursday, July 4, 2013
Nutella Ice Cream
My inspiration for this bowl of deliciousness came from seeing posts pop upon Pinterest for variations of it, but none of them were in English.
So, in my quest to create the ultimate flavor explosion for the fourth of July this year, I scoured a few recipe sites until I stumbled upon a few and made my own variation of this incredibly flavorful delight.
The reactions I got when people ate the first spoonfuls today were priceless. Some cussed out of sheer admiration, others went for seconds, and my husband took one bite and determined that I was never ever allowed to purchase ice cream from the store again.
So rather than be a little piggy about it, I am willing to share with the hopes that others can experience the cold respite of Nutella yumminess on a hot summer day.
4 large eggs
1 1/3 cup of sugar
4 cups of heavy cream
1 1/2 cups cold milk
1 1/2 cups of nutella
Whisk eggs in mixer until frothy. Gently incorporate cream and milk and whisk until well incorporated. Blend in sugar and then when the mix no longer looks grainy, blend in Nutella until well smooth.
I used a double Cuisinart ice cream maker and poured the ingredients into each bowl until about 3/4 of the way full.
Let mix for 30 minutes until the consistency of a frosty.
Pour into freezable container and set overnight to harden.
Don't let the dairy scare you. It is rich and creamy and definitely worth the experience of making every now and then.