Thursday, July 4, 2013

nutella ice cream

Happy Independence Day!


Today, as with most of our family holidays (and, yes, even the fourth is a family holiday in my family), we have gotten a little out of control with the homemade holiday thing.  And by we, I mean me... principally because I've been on summer break and decided to make everything I possibly could homemade.  Yes, I love to cook.



We're serving up burgers on homemade pretzel buns with a side of Mexican street corn.  Dessert fixings are two-fold, of course: festive, red velvet cake balls and homemade ice cream with hot fudge sauce. I'm sure it'll wrap up with a healthy dose of fireworks, too... because my dad gets a little crazy when he goes fireworks shopping (so many good deals!).



Now, we're not having this 'ere Nutella ice cream (that wouldn't be very patriotic, right?), but this is sooo good and super fluffy.  As an added bonus, you don't have to cook the eggs.  I have no patience for spreading ice cream making over two days; that whole "refrigerate your custard overnight" thing before freezing is not up my alley.  I'd like my ice cream now, please!  Speaking of impatience, without further ado, here's the recipe:

Have a safe and happy holiday!


Ingredients
2 large, fresh eggs
2/3 sugar
3/4 cup Nutella
1 cup whole milk, cold
2 cups heavy cream, cold
1 teaspoon vanilla

Instructions
  1. In a large bowl, beat the eggs with a whisk until light and fluffy, about 1 minute.
  2. Add in the sugar and beat until light and fluffy, about 2 to 3 minutes.
  3. Whisk in the Nutella and beat until smooth.
  4. Slowly whisk in the milk and heavy cream.  Whisk gently until combined--you should end up with a light, smooth mixture.
  5. Transfer ice cream mix to an ice cream maker and freeze according to manufacturer's instructions.
  6. When the ice cream is done, it should at least be soft-serve.  Immediately finished ice cream to a container and freeze until the ice cream has hardened (probably 8 hours minimum).  If I'm making my ice cream for a special event or company, I like to let my ice cream set up overnight at minimum, so I make it the day before; if I'm making ice cream just for myself (and my family), I'll usually just scoop some of it when it's still soft--right out of the ice cream maker--and try it out.

2 comments :

  1. just made this and oh my lord it is phenomenal. thank you for the recipe!

    ReplyDelete
    Replies
    1. thanks, bridget! i'm so glad you enjoyed it!

      Delete