Thursday, January 20, 2011
Nutella is my kryponite. I don't dare have it in my house as I know I could devour a jar in a single bound. When I came across some at work though, I had an excuse - an obligation really - make some delicious with it. I decided on ice cream because it's been unseasonable warm & lovely here and really, who doesn't love ice cream?
I used this Nigella recipe with a slight adaptation - I added an additional cup of cream stirred in with the Nutella. I like to add some unheated cream to all of my ice cream bases because I think it adds a bit of freshness. The result was amazing -rich, super creamy, and Nutellalicious!
•2 cups whole milk
•2 cup heavy cream
•1/2 cup sugar, plus 1/4 cup
•4 egg yolks
•1/2 teaspoon vanilla extract
•1/2 cup chocolate-hazelnut spread (recommended: Nutella)
In a saucepan combine the milk, 1 cup 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. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. 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 remaining cream, vanilla and hazelnut spread until it dissolves. Chill mixture completely before pouring into an ice cream maker and follow manufacturer's instructions to freeze.