Nutella ice cream

Ok, let me start this one off by saying - HOLY CRAP, THIS IS AWESOME. 

Resist me...

Now that I've gotten that out of my system... Nutella, a chocolately-hazelnutty dream in a jar, was first made in the 1940s, manufactured by the famous Italian confectionery company Ferrero. Whilst very popular in Europe and all over Australia, it was a surprise to read that it is relatively unknown in the United States where peanut butter reigns supreme as the sandwich spread of choice! Spread on bread or straight from the jar, I am yet to meet a person that doesn't like it and my love for it was recently reignited from a trip to Europe where my Italian colleagues ate it liberally spread on croissants for breakfast.

I came across this super easy Nutella ice cream recipe online one day as I surfed aimlessly and immediately bookmarked it. Making Nutella ice cream with just two ingredients? Sounds like a winner to me!


Original recipe found at Only Ice Cream: http://onlyicecream.blogspot.com/2010/02/celebrate-world-nutella-day-with-this.html - please note that I didn't follow the recipe exactly!

Ingredients

1 x 385mL can of evaporated milk (which equates to 1 3/4 cups)
3/4 cup Nutella

Method

1. Pour half a cup of evaporated milk into a microwave proof bowl and add the Nutella.
2. Microwave for one minute on high, remove and stir for the Nutella to melt. Return to the microwave for short 15 second bursts if required.
3. When the Nutella has melted, pour it into the blender with the remainder of the evaporated milk. Blend for a minute or two until well combined and frothy.
4. Pour into a bowl / container and leave to refrigerate overnight.
5. Churn in your ice cream maker according to the machine's instructions. If you want to be really indulgent, while the ice cream is churning, microwave 1/2 cup of Nutella until melted and pour into the machine in the last 2 minutes of churning to create an additional Nutella swirl.
6. The ice cream will be very soft, at soft serve consistency. Turn ice cream into a container and return to the freezer for a few more hours until hardened.

My freezer is full to the brim at the moment with my latest ice cream / sorbet creations - every time I make one and declare it a favourite, the next one usurps it and this was no different! I found this ice cream to be AMAZING - it was sweet enough and rich enough, I don't know how you would've been able to eat it if I had followed the instructions proper in the original recipe which called for equal parts milk to Nutella!

When I finished churning the ice cream and was moving it into a container to freeze, the hubby practically pushed me out of the way, spoon in hand, so he could eat the ice cream straight from the machine. We've been fighting over every spoonful - this is just such an amazing recipe, so incredibly cheap and easy too! I have no doubt that I'll be making regular batches of this in the future!


thesuzchef x