As my sorbet post explained, now that it's summer, my frozen treat making is becoming more and more frequent. Last summer was when I did lots of the experimentation, so now I'm just making the favorites. Using a basic ice cream recipe, I have a blank canvas. On today's "blank canvas" I decided to use Nutella as my "paint." And all I can say about Nutella is that it is absolutely THE BEST THING EVER!!! I have an extremely ridiculous obsession with the stuff, and take great joy in finding different ways to cook with it. This recipe is great because it's not too overwhelmingly rich. The Nutella flavor is subtle and sort of sneaks up on you. It is also quite dangerous because, if there is no one else to help me eat it...I will eat it all, so thank goodness for boyfriends.
Nutella Ice Cream
1/2 cup sugar
1/4 teaspoon salt
1 cup whole milk
3 egg yolks, beaten
1/2 cup Nutella
1 teaspoon vanilla
2 cups chilled whipping cream
Combine sugar, salt, milk and egg yolks in a saucepan. Cook over medium heat, stirring constantly, just until bubbles begin to appear around the edge of the mixture, around 12-15 minutes.
Strain the mixture through a fine mesh sieve and whisk in the Nutella.
Cool to room temperature. (I found that the fastest way to do this is by placing the bowl holding the mixture into an ice bath.)
Stir in the vanilla and cream and chill for at least an hour.
Pour into your ice cream maker and freeze according to the manufacturer's instructions, usually around 15-30 minutes. Freeze for at around 3 hours to allow the ice cream to set.
As I said before, be sure to have others around with which to share. This is addicting stuff!