Nutella Ice Cream

Could there be anything better? I doubt I have to sell this one to you - if you like Nutella and ice cream, well, there isn't much else to say, is there?


Nutella is God's way of letting you know there is a heaven! It's a chocolate hazelnut spread (for breads, or just about anything else) that is truly divine. Go, run, to the store and buy some if you haven't tried it.

When I saw the recipe on Sugarlaws, I knew I absolutely had to make it. I'm a Nutella-holic.


Nutella Ice Cream with Roasted Almonds
(inspired from Sugarlaws' Nutella Ice Cream)

1/3 cup Nutella
1/2 cup Cream (I used regular cream, but use heavy cream if you have it)
1/3 cup Sugar
1 cup Milk
1 tbsp Vodka (alcohol keeps ice cream soft. You could leave it out if you want)
1/2 cup Toasted and Slivered Almonds

Mix together all the ingredients except for the almonds. Beat well. Pour into a plastic container (use a shallow container if making by hand). Add the almonds and mix to combine. Close and put it in the freezer. If you have an ice cream machine, follow the instructions.

If not, remove the container every 1 1/2 - 2 hours and churn the ice cream completely. Make sure you get all the frozen parts on the sides of the container. Initially a hand blender would work very well. Repeat the churning about 3-4 times, until ice cream is completely set.

Enjoy. This is truly one of the best ice creams I've ever had.


Similar posts on this blog: Vanilla Ice Cream, Nutella Brownies.

Vanilla Ice Cream

After seeing the Daring Bakers make ice cream, I simply had to try my hand at it. It took a lot of research, and lots of running around and lots went wrong. But the ice cream was amazing. And it's all due to David Lebovitz! He's a genius :)

I changed his recipe around quite a bit. I tried not to, but I had to. We don't get vanilla beans here and so I had to substitute more vanilla extract. And we don't get heavy cream either (I just couldn't believe that!), and so I went with regular cream.

I also don't have an ice cream machine, and had to use DL's method for making ice cream by regular old churning. He said in his post that it should probably take 2-3 hours, but I first put it in the freezer at 7 pm and I did the last churn at 3 am! And I couldn't go to sleep because all my effort would have gone to waste.


Everything was worth it. Some fantastic vanilla ice cream (couldn't call it "plain, ol' vanilla", because it just ain't so)

Vanilla Ice Cream
(slightly altered from David Lebovitz's recipe)

1 cup Milk (I had to use part-skim!)
A pinch of Salt
3/4 cup Sugar
1 1/2 tsp Vanilla Extract
2 cups Cream
5 Egg Yolks

Heat the milk, vanilla, salt and sugar together.


In a separate bowl, whisk together the yolks. Gradually pour the milk mixture into the yolks, whisking constantly.


Pour the milk mixture back into the pan. On low heat, keep stirring while it thickens.

Meanwhile set up a large bowl with a 50-50 mixture of ice cubes and iced water. Set a smaller bowl into the large bowl. Empty the cream into the smaller bowl and let it chill. Set a small holed strainer over the smaller bowl.


The milk mixture will slowly begin to thick. Continue stirring until the mixture coats the back of a spoon. A good test would be to run your finger over the coating on the spoon - it should leave a mark without running.


Immediately pour the mixture through the strainer into the smaller bowl containing the cream. Keep stirring until the entire mixture cools down and is chilled.

When cold, pour the mixture into a large (shallow is good) plastic container. Put it in the freezer.

Now starts the not so fun part. Every 45 minutes to an hour, take the container out and give it a good churn with a metal spoon or even a hand-held mixer or stick blender (those make it all easier). Make sure to break up all the frozen parts from the edges in. The better you blend everything, the less icy the end result.

Keep churning until the entire thing is frozen. This took me a good 7-8 hours! But that could also be my freezer. Hopefully yours will freeze up sooner! Good Luck!

But don't you see how fantastic that looks? It's all worth it. Really, it is!