Nutella Ice Cream

One of our favorite kitchen appliances is the ice cream maker.  We are totally hooked on making ice cream.  We hadn’t, however, been having too much luck with the American, or Philadelphia, style ice cream.  This type of ice cream is made without eggs.  Most of the time, we liked the taste, but the ice cream basically turned into a brick when placed in the freezer.  After seeing Melissa Clark’s article in the New York Times about this style of ice cream and tips to get around the freezing issue, we had renewed interest in playing around with the custard-free method.  Here is a yummy Nutella ice cream recipe based on some of the principles we learned from her article.

Ingredients

2 cups whipping cream

1 cup skim milk

1/3 cup sugar

2 tablespoons cocoa powder

1/8 tsp kosher salt

½ tsp vanilla

½ cup nutella, plus rest of container for swirling

1 tablespoon whiskey

Instructions

Heat the cream, milk, sugar, salt, and cocoa over medium low heat until the sugar is dissolved.  Be sure to whisk the cocoa into the milk mixture.  Take the pan off heat and add the vanilla, ½ cup Nutella, and the alcohol.  Stir until the Nutella is dissolved.  Chill for a few hours and then churn in the ice cream maker according to manufacturer’s directions.  About 10 minutes before the ice cream is finished in the machine, swirl in the remainder of the Nutella.  It may help to heat the Nutella up a bit in the microwave to soften it.