This Nutella ice cream was one of the first ice creams I made when I got my ice cream maker. In fact, it may be the reason I got an ice cream maker in the first place. It has two ingredients. Two! Can you tell I like the simple recipes? Or rather, I like recipes with high yumminess to number of ingredients ratios. On a scale of one to ten, this one scores about a thousand in my book.
makes about 3/4 quart
350 grams (1 1/2 cups) Nutella
410 grams (1 1/2 cups + 1 tablespoon) evaporated milk
Pre-freeze the bowl of your ice cream maker according to the manufacturer's instructions.
Combine the Nutella and evaporated milk in a medium mixing bowl, and stir with a whisk until they become one, voluptuous and smooth. Cover and refrigerate until well chilled. Whisk again and churn in your ice cream maker.
Transfer to a container, cover, and freeze overnight or for several hours to harden.is smooth and voluptuous, just like Clotilde described. Other words I'd use to describe it are luscious and velvety. In fact, it's almost chewy, like Turkish ice cream. And since the only two ingredients are Nutella and evaporated milk, it tastes just like Nutella: rich cocoa and fragrant hazelnuts. The only thing is, it's so sweet, I might add even a little more evaporated milk next time. Clotilde's solution was to use an all-natural, organic hazelnut-cocoa spread. Anyone know where I can get some in Boston? Unfortunately, it may take a couple of more years before a Wegmans comes to Massachusetts....
p.s. For those who don't have an ice cream maker, Clotilde does explain how you can make this without one, although it's pretty labor intensive.