nutella ice cream

sorry for this one folks, but really, is there anything better than nutella? i think not. swirled into a simple and creamy vanilla ice cream base when churning is almost complete, this is pretty heavenly.

nutella ice cream 2

and in other news, please do not name your baby after this ice cream.


2 cups milk

2 cups heavy cream

1 cup sugar

1/2 teaspoon sea salt

4 egg yolks

1/2 teaspoon vanilla

1 cup nutella

In a medium sized pot, warm the milk, cream, sugar and salt over medium-heat, stirring occasionally.

In a separate bowl, whisk the egg yolks. Stream about a half cup of the milk mixture into the yolks, constantly whisking so as to not scramble the eggs. Return this mixture back to the larger pot; again constantly whisking.

Continue to cook mixture over medium heat, stirring until the mixture thickens to a custard and coats the back of a wooden spoon; this is typically about 10-12 minutes for me.

Allow the mixture to cool, and once room temperature, stir in the vanilla. Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions. When churning is almost complete, mix in the nutella. My preference was to not mix the nutella completely in, but rather to let it be more of a swirl – totally your preference! I also found it helpful to warm the nutella on medium/low heat until it thinned a bit before stirring into the ice cream, but be careful, you don’t want it to be too hot!

Once nutella is stirred in, transfer ice cream to containers and freeze for a few hours before serving.

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