homemade nutella ice cream
What can I say about this incredibly smooth, creamy, and delicious ice cream? We are Nutella lovers in this household. 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 my family could say after tasting this for the first time was wow. I hope you are wowed too. 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!
Blue Ribbon Recipe
This homemade Nutella ice cream is a wonderful treat. Rich and decadent, the ice cream is smooth, creamy, and filled with chocolate and hazelnut flavors. The crunch of chopped hazelnuts throughout is unexpected and pleasant.
Ingredients
- 2 large fresh eggs
- 2/3 cup granulated sugar
- 2 cups heavy cream, cold
- 1 cup milk, 2%
- 3/4 cup Nutella
- 1/2 cup chopped hazelnuts (optional)
How To Make homemade nutella ice cream
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Step 1Whisk eggs in a mixing bowl until light and fluffy for 2 minutes. -
Step 2Whisk in the sugar, a little at a time, then continue whisking until completely blended for 1 minute more.
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Step 3Add the Nutella and whisk to blend.
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Step 4Pour in the heavy cream and milk, a little at a time, and whisk to blend.
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Step 5Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.
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Step 6After the ice cream stiffens (about 2 minutes before it is done), add the hazelnuts, then continue freezing until the ice cream is ready.
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Step 7Transfer the ice cream mixture into a container with a lid.
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Step 8Place in the freezer for at least 8 hours or until firm.
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Step 9Try 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 a 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 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 use will turn out fantastic!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
