I is for Ice Cream

Smooth, Creamy, Delicious Ice Cream flavored with Nutella is a perfect finish to a Springtime Dinner.

I is for Ice Cream........

My blogging friends and I get together every other Wednesday to share recipes that start or feature ingredients as we work our way through the alphabet. Let's take a look at the other I recipes being shared today........

• Jolene’s Recipe Journal: Homemade Italian Dressing 
• Sneha’s Recipe: Indo Chinese Idli Fry - Leftover Idlis 
• Mayuri’s Jikoni: Iru Puli Kuzhambu 
• Food Lust People Love: Italian Sausage Stuffed Mini Peppers 
• Karen’s Kitchen Stories: Mini Ice Cream Cakes 
• A Day in the Life on the Farm: Nutella Ice Cream 
• A Messy Kitchen: Smaller Chocolate Eclair Cake (from scratch) 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Sun Dried Tomato Italian Dipping Oil for Bread

The Angel Face and her Daddy are huge Nutella fans, so when we got to the letter I, Nutella Ice Cream was an easy choice.  This custard-based ice cream contains an entire 8 oz. jar of creamy, delicious Nutella.  So good.......

Desserts, Ice Cream, Chocolate, Hazelnuts

Dessert

American

Yield: 8 servings

Author: Wendy Klik

Nutella Ice Cream

Smooth, Creamy, Delicious Ice Cream flavored with Nutella is a perfect finish to a Springtime Dinner.

Prep time: 50 MinInactive time: 8 HourTotal time: 8 H & 50 M

Ingredients

• 4 egg yolks
• 3/4 c. sugar
• 2 c. milk (I used 2%)
• 2 c. heavy cream
• 1 (8 oz) jar of chocolate hazelnut spread (Nutella)
• 2 T. vanilla
• pinch of salt

Instructions

1. Whisk together the egg yolks and sugar in a bowl. Set aside.
2. Place the milk and cream in a sauce pan over medium heat. Bring to a temperature of about 165* without allowing the milk to boil. Reduce heat to low.
3. Gradually whisk 1 cup of the milk mixture into the egg/sugar mixture. Then whisk this into the milk mixture in the saucepan. Whisk in the Nutella until melted and completely incorporated. Remove from heat and set aside to cool slightly.
4. Pour into a bowl and stir in the vanilla and sugar. Cover with plastic wrap and refrigerate for at least 4 hours and up to overnight.
5. When the base is completely cold, place into your ice cream maker and churn according to manufacturer's directions. Transfer to a freezer container and freeze until firm.

Nutrition Facts

Calories

350

Fat (grams)

26 g

Sat. Fat (grams)

16 g

Carbs (grams)

24 g

Fiber (grams)

0 g

Net carbs

24 g

Sugar (grams)

24 g

Protein (grams)

5 g

Sodium (milligrams)

49 mg

Cholesterol (grams)

172 mg

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