Ok, now back with the ice cream. This by far was probably the easiest of ice creams I’ve made to date. No whisking egg yolks, simmering milk and eggs, mixing–then returning back to a simmer. Just throw the ingredients into the mixer get them well incorporated and throw them in your ice cream attachment. That’s it! No fuss ice cream at its best! For those of you who aren’t familar with making ice cream–you might wonder why you need to add some vodka to this mix. It’s so that your ice cream doesn’t freeze to a solid block of “ice”… this will allow for the creamy consistency through out. If you have an ice cream attachment/machine, and you like nutella, please give this recipe a try! It’s amazing!!!
Adapted from: Langes Fädchen, Faules Mädchen from Sugarlaws
Ingredients
- ⅔ cup Nutella
- ⅔ cup sugar
- 1 cup heavy cream
- 2 cups milk
- 2 tbsp vodka
Instructions
- 1. In a large mixer, beat together the nutella, sugar, heavy cream, milk and vodka until blended evenly (about 5-10 minutes).
- 2. Churn into ice cream machine according to your ice cream machine’s directions, and then freeze for 4 hours before serving.
You said the magic word…NUTELLA! Brava Katie!
I'm so glad you tried the recipe and liked it. That was a nice intro to Nutella for those poor souls who haven't already discovered it. I think I actually prefer the taste of this sort of ice cream to the cooked kind with egg yolks. I'm sure that's just a personal preference but this method's certainly much easier!
I have been wanting to make nutella ice cream forever, but I wasn't sure how. I will be trying this! 🙂