I picked up The Ice Cream Bible from the library on a whim. I had gone to the library (twice in one day) to pick up the Janet Evanovich book I had reserved and picked up this cookbook and another. I had them both for the 3 week checkout period was up and never even cracked them open! So I renewed them. And finally got around to making some ice cream.
I let hubby pick which flavor to make and he chose Chocolate Hazelnut. AKA Nutella ice cream. I had some Justin’s Hazelnut Butter on hand, but I thought the Nutella would made better (smoother) ice cream.
The good news is this recipe does not contain raw eggs, like Peanut Butter Chip ice cream does. The bad news is it’s not calorie free. I really think that frozen foods shouldn’t contain calories! Particularly ice cream. I love ice cream.
Poor hubby, he was ready for ice cream, but chill time was needed (for the ice cream, not for me). It looked like a big mug of hot cocoa. I totally wanted to chug it! The only thing that kept me from doing so was knowing I would have ice cream in the end.
Don’t you just want to dig in? I did. And I did. It’s very soft serve-like at first, so I took it out in the snow to firm up.
Not really. I didn’t want snow to water down my ice cream. My smooth, creamy, chocolatey, hazelnutty ice cream. Perfect for a
hot, summer cold, snowy day.
- 2 cups whipping cream
- 2 cups milk
- 1 cup Nutella
- 1/2 granulated sugar
- In a medium saucepan over medium-low heat, bring cream and milk to a simmer.
- In a large bowl, stir Nutella with sugar until smooth. Whisk 1/4 cup of the cream mixture into he Nutella mixture until smooth. Whisk in remaining cream mixture until blended. Cover and refrigerate until completely cold or overnight.
- Stir cream mixture. Transfer to an ice cream maker and freeze according to manufacturer's instructions.
*Recipe adapted from The Ice Cream Bible
Next up on the to do list………..Lime Avocado ice cream………….
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