This ice cream came about because I had a few ingredients I needed to use up. I initially searched for nutella recipes, and this one came up. It was also about the end of the summer season, so I wanted another reason to make ice cream…even though I’ll probably be making ice cream well through the winter.
Most of the ice creams I’ve made have not required the use of just egg yolks, or even eggs for that matter. This was so simple and easy, and I had ice cream to eat within the hour. Of course, if you want firmer ice cream, refrigerate for a few hours before serving. Make this, you won’t regret it!
Nutella Ice Cream
adapted from: food.com
2 cups half-and-half (chilled)
1 cup heavy whipping cream (chilled)
1/4 cup granulated sugar
8 ounces nutella (about 1 cup)
directions
In a large bowl, combine ingredients and mix using a wire whisk until well combined. There will still be small flecks of nutella that does not dissolve.
Pour mixture into ice cream freezer and freeze according to manufacturer's directions. For a firmer consistency, place in freezer for a few hours before serving.
Makes about 1 1/2 quart
