Homemade Nutella Ice Cream

Jeanne Gliddon

By
@jgliddon45

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!


Featured Pinch Tips Video

Comments:

Serves:

Makes 1 quart

Prep:

30 Min

Method:

Ice-Cream Maker

Blue Ribbon Recipe

Notes from the Test Kitchen:
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.

Ingredients

2 large
fresh whole eggs
2/3 c
sugar
2 c
heavy cream, cold
1 c
2% milk, cold
3/4 c
nutella
1/2 c
hazelnuts, chopped (optional)

Directions Step-By-Step

1
Whisk eggs in a mixing bowl until light and fluffy, 2 minutes.
2
Whisk in the sugar, a little at a time, then continue whisking until completely blended, 1 minute more.
3
Add the Nutella and whisk to blend.
4
Pour in the heavy cream and milk a little at a time and whisk to blend.
5
Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.
6
After the ice cream stiffens (about 2 minutes before it is done), add the hazelnuts, then continue freezing until the ice cream is ready.
7
Transfer the ice cream mixture into a container with a lid and place in the freezer for at least 8 hours or until firm.
8
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!
9
Enjoy!
10
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!
11
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!

About this Recipe

Course/Dish: Ice Cream & Ices
Main Ingredient: Dairy
Regional Style: American
Other Tags: Quick & Easy, For Kids