Friday, January 8, 2010
Nutella is my Vice
Some people are day time television junkies, some people can't resist smoking, some people turn to booze, but me, I have a weakness for tasty sweets. One of my most sinful indulgences is Nutella. For those of you who do not know what this is, it is a chocolate hazlenut spread that can be found in the peanut butter isle. I first had it on a crepe with bananas at Sweet Eugene's in College Station with my good friend Sarah Pat. Ever since then I have been addicted. I have tried it on just about anything from tortillas to fruit to pretzles to toast, but now, I have made...Nutella Ice Cream!!!!
My brother and sister in law got me the ice cream maker attachment for my Kitchen Aid Mixer and this was my first test to see if I could make edible ice cream. Not only is it edible, it is probably one of my favorite desserts now! It is so creamy and delicious, everyone should try it!
The recipe is easy, the hard part is all the waiting time involved...
Nutella Ice Cream
2 cups whole milk
1 cup heavy cream
3/4 cup sugar
4 egg yolks
1/2 teaspoon vanilla
1/2 cup Nutella
In a saucepan combine the milk, cream and 1/2 cup sugar. Cook over medium heat for 4-5 minutes until the sugar dissolves.
In a medium bowl whip the egg yolks with the remaining 1/4 cup sugar until the eggs become thick and pale yellow. This should take about 4 minutes.
Pour a small amount of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon. This should take 8-10 minutes.
Place a strainer over a medium sized bowl and pour the warm mixture through the strainer to prevent and lumps in the ice cream. Stir in the vanilla and Nutella until it dissolves. It will still have small flecks of Nutella in it. Chill the mixture for at least 8 hours but no more 16 hours. Pour into an ice cream maker and follow directions to freeze. When ice cream has formed, transfer to a sealable container and freeze for up to a week.
I hope everyone enjoys this as much as Mark and me!