Thursday, August 18, 2011

Sassy Sweets: Nutella Ice Cream

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Well, it's only Thursday but after making this ice cream, I was just about to end ice cream week with it.  It is the most decadent ice cream, so delicious, so creamy, so over the top good, that I didn't want to make anymore.  Of course, that only lasted until the Nutella Ice Cream was gone, and then I was off and running to the perfect happy hour ice cream with which we will end the week tomorrow!

When I first planned ice cream week, I wanted to include a gelato that would be a nod to other countries and also mix things up a little.  When I found Chocolate-Hazelnut Gelato, I knew I found a winning combo--John absolutely loves Nutella!  Then, I read the instructions; and I kept reading the ingredient list, and the instructions.  There are very few ice cream recipes that I will make with a frozen custard base.  To me, it's unnecessary, and time consuming.  It's also a tricky process, and we all know that I can't really follow recipes too well.  A nice, simple ice cream recipe always seems best.

With that, I decided we didn't need a gelato to complete the week of ice cream.  But, I couldn't let the Nutella thing go.  Finally, I started looking and found this ice cream recipe in my first go.  I knew it looked good, so I went off and running, making very necessary adjustments (like more Nutella)!  I only made this for the first time 3 weeks ago, I am so sad to tell you we have made it every other week since!  Oops.  It is just too good.  TOO good.  I promise you won't be able to put it down.  It even freezes into a nice firm, but not rock-hard ice cream that is easy to scoop and serve.  Make a double batch.  Trust me.
Nutella Ice Cream (adapted from here)
Serves:  2 (2 cups)
1/2 cup Nutella
1/4 cup sugar
1 cup heavy cream
1/2 cup milk (we used skim)

In a large bowl, combine Nutella, sugar, heavy cream, and milk.  Blend well.  Place into your ice cream machine and follow manufacturer's instructions.  Don't have an ice cream machine?  No problem.  Pour the cream mixture into a loaf pan.  Let it sit for about 2 hours in the freezer, it should be firm on the edges, semi-soft in the middle.  Remove it, blend it up again (using a machine or spoon), and put it into an air-tight container.  Seal it up well and place back into the freezer; wait a few more hours for the ice cream to set.  Easy as pie (or, well, ice cream in this case).

I thought about classifying this as a dorm room dinner for the few ingredients; every dorm room has to have an ice cream party now and again, right?  John said it would be "misleading" because I never have ice cream for dinner (oh, I don't?  News to me).  What he didn't say though, was I got up the morning after we made this (we had to let it set in the freezer), and stuck my spoon in it for a little taste test!!!  When he went to scoop some out for us that night, he just started laughing.  I couldn't help it!  I was curious.

I can't rave enough about this ice cream.  So, I will stop raving, start eating, and let you enjoy it yourself!  Can't wait to show you tomorrow's post. 

Until the next time my oven is on...

2 comments:

  1. Hi! Thank you so much for posting this recipe. I'm a college student living in the dorms, and I want to make homemade ice cream for my RA's birthday on Friday. :) But I have a question. When you say to let the cream mixture sit in a loaf pan for 2 hours, do you keep it at room temperature, do you put it in the fridge or do you put it in the freezer?

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    Replies
    1. Hi Rebekah - I keep it in the freezer, and then mix it again after 2 hours, then let it "hard freeze" (freeze until normal ice cream). This makes sure that it doesn't get too icy! I hope you enjoy it!

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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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