Nutella Ice Cream
🛠 Equipment
- Ice cream maker
- Saucepan
- Whisk
- Mixing bowl
- Airtight container
🛒 Ingredients
| 40 cl | Whole milk | |
| 20 cl | Heavy cream | |
| 4 | Egg yolks | |
| 80 g | Sugar | |
| 150 g | Nutella | |
| 50 g | Roasted hazelnuts | |
| 1 pinch | Salt |
Preparation
Step 1: Make the custard
Heat the milk in a saucepan. Whisk the egg yolks with the sugar until the mixture turns pale.
Pour the hot milk in a steady stream over the yolks while whisking, then return to the saucepan and thicken over low heat without boiling.
Step 2: Stir in the Nutella
Off the heat, add the Nutella and stir until perfectly smooth. Add the well-chilled heavy cream and the salt.
Let cool, then chill in the refrigerator for at least 2 hours, ideally overnight.
Step 3: Churn the ice cream
Pour the well-chilled base into the ice cream maker and churn for 25 to 30 minutes until you reach a soft-serve texture.
Add the chopped hazelnuts at the very end of churning to keep them crunchy.
Step 4: Freeze
Transfer the ice cream to an airtight container and freeze for at least 3 hours.
The ice cream should be firm but still easy to scoop.
Step 5: Serve
Serve scoops in bowls, drizzled with Nutella and topped with whole hazelnuts.
Optionally serve with wafers or crunchy biscuits.
💡 Tips & variations
- Use Nutella at room temperature: it will blend more easily into the custard.
- Chill the base completely before churning: this is the key to perfectly smooth ice cream.
- Add the chopped hazelnuts at the very end of churning so they stay crunchy.
- Freeze the ice cream for at least 3 hours before serving.
❓ Frequently asked questions
How long does this recipe take?
6h (20 min prep).
How many servings does this make?
6 servings.
How difficult is this recipe?
medium.
How do I store this dessert?
Store in an airtight container in the refrigerator for 2–3 days. Take it out 15 min before serving for the best texture.
