We made it to the weekend! Grab arm in arm with the person next to you and sprint across the finish line to that celebratory, Friday-feeling. With summer winding down, I have been pulling out all the stops on the ice cream recipes. After seeing Coffee Chip put so many smiles on the faces of my family, friends, and co-workers, I started playing around with my favorite condiment: Nutella. It was only a matter of time before I turned it into an ice cream. Those who have taste-tested (Hi, Rachel & Kristina!) have loved it so far and I hope you will too!
Salted-Vanilla-Nutella Ice Cream
Pre-freeze ice cream maker bowl at 0 degrees for 24 hours.
Ingredients:
-2 1/2 cups of whole milk
-2 cups of heavy cream
-1 cup of sugar
-1 tbsp. of kosher salt (I use Diamond)
-2 tsp. of vanilla extract
-1/2 cup of Nutella
Method:
In a large bowl, combine milk, sugar, salt. Stir (do not whisk) together until sugar and salt are dissolved.
Add in cream, vanilla extract, and combine. Cover and chill for 2 hours.
Pull out mix, and give it a final stir, taking care not to make it bubbles, as you do not want to add air.
Pour into ice cream bowl and make according to your machine’s settings.
Slowly drizzle in Nutella directly into ice cream mix with 5 minutes left to go. The Nutella will be resembling the texture of stracciatella. Tip** spray your measuring cup with non-stick spray so it will slide out easier!
Put in a freezing container and let harden for 3-4 hours or overnight.
Tell yourself that you will not eat the whole thing in one sitting.
Forgive yourself for breaking that promise.
