nutella ice cream

Drew and I have a little summer project going on. I am teaching him how to cook. All of my minions, except for him, know how to cook, bake,  follow a recipe, and have basic knife skills. This is a parenting fail on my part. That all changes this summer. First up, Nutella Ice Cream.

Why did I pick ice cream for Drew to make for his first adventures in cooking? One, there are no eggs to temper, minimal ingredients, nothing to chop, dice, or chiffonade, no cook times. Easy Peasy Lemon Squeezy. Two, you can't screw this up unless you scald the milk and cream (he didn't) Three: if you make something super great your first time in the kitchen, like ice cream, it's a huge confidence boost. You can say, 'I made ICE CREAM and even better it was Nutella Ice Cream.' People are impressed when you make your own ice cream plus people love Nutella, so can you imagine what people will say when you tell them you made Nutella Ice Cream? That's right, they will think you are awesome. So go make some...it's an confidence boosting adoration potion. We all need a little in our lives.

nutella ice cream: npr (kitchen window: nuts for nutella via veggie belly) * I do want point out that the only thing I told Drew to do differently was to double this recipe)

makes 1 1/2 quarts

2 cups whole milk
1 cup heavy cream
1/2 cup sugar
3 teaspoons instant espresso
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1 1/2 cusp Nutella

Place the milk, cream, sugar and espresso in a saucepan. Cook on medium-high heat, stirring occasionally, until it starts to boil. Turn off heat and immediately add the salt, vanilla and Nutella.

Whisk until the Nutella is fully melted. Chill the mixture in the fridge for about an hour or until it is cold.

Process in an ice-cream maker, according to manufacturer's instructions. Store the ice cream in the freezer.


Alessandra said...

Yum! Good on you teaching your kid how to cook :-). Funny enough I just posted a recipe done with my little boy.. and nutella :-)


The Cutting Edge of Ordinary said...

OMG that looks so amazing. Me want!! Nutella and I have a very special relationship. This may bring us even closer.

Nancy @ rivertreekitchen said...

This sounds fantastic. We're big Nutella fans in our house, and I got a great ice cream maker for my birthday this year. A blueberry sorbet base is awaiting the machine right now, but Nutella's next on the list!

Good Time Charlie said...

Are you freakin serious? Nutella Ice Cream? Just when I thought I couldn't love Nutella anymore. Thank you for sharing! Jumped here from Irene's Kitchen. -Karen

Cassaendra said...

Uhh, drool? Great idea and pics!!

Farmerlady2 said...

This is really good, made it yesterday! The only change I made was to eliminate the espresso and replaced that with 1/4 c. of Kahlua. The addition of alcohol keeps the ice cream from getting so hard in the freezer. Just add it in the last couple of minutes. Thanks for the recipe!!!

krysta said...

farmerlady2: a 1/4 cup of kahlua? are you sure? or is that a misprint? because this recipe doesn't contain eggs it will not harden like ice cream made with eggs. when eggs are added to ice cream, it makes the fat and water more mixable and also to improve the whipping ability which gives the ice cream greater resistance to melting. so i bet the ice cream you made was almost the texture of soft serve because the ice cream i made never was super hard as you can tell by the pictures... look how quickly it melting.

Farmerlady2 said...

Yes, a 1/4 c. is what I used. It did remain more like a soft serve even 3 or 4 days later. I'm sure you could reduce it a bit and keep it firmer. I've found adding the alcohol to homemade keeps it from getting rock-hard, though I hadn't thought about whether or not the eggs have anything to do with that!

Jackie said...

i was so excited to make this, but it turned out to have little buttery beads in it. any tips for not letting that happen next time? (i did use cream and milk from a local dairy, but that has not been a problem with other recipes).
it still tastes delicious though :)

krysta said...

@the arnolds... hmmmm buttery beads? i have a few ideas though buttery beads don't sound so bad in my opinion :)

a couple ideas on why that might have happened:

with all the fat between the nutella, fresh milk and cream (lucky you) i am thinking the mixture didn't emulsify fully, either in the heating process or when you stirred everything together. then when it chilled the fats clumped up creating those buttery beads.

also since you have fresh sourced milk and cream... i am sure fat content varies. which is great but also could have caused those buttery beads.

if you make it again let me know how it turns out. i am curious to see what happens.

Jackie said...

thanks for the reply krysta. you are probably right about the fat content of my milk. milk from jersey cows can be high in butterfat (especially after calving).
next time, i think i'll do a 1:3 or 1:4 ratio of cream to milk. would adding an egg help everything to emulsify better?

krysta said...

@the arnolds... i wouldn't add an egg because then you have to temper the eggs then you would also have to mess with the ratio of cream and milk because of the fats in all of the ingredients (so much math on this holiday weekend makes my brain hurt). i really would do what you suggested with the different ratios of milk and cream.