HOMEMADE NUTELLA ICE CREAM

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Homemade Nutella Ice Cream image

YUMMMMMMM! This is a really great recipe. I just love the flavor of Nutella too. And the hazelnuts?! That gave me such an unexpected and pleasant crunch.

Provided by Jeanne Gliddon

Categories     Ice Cream & Ices

Time 30m

Number Of Ingredients 6

2 large fresh whole eggs
2/3 c sugar
2 c heavy cream, cold
1 c 2% milk, cold
3/4 c nutella
1/2 c hazelnuts, chopped (optional)

Steps:

  • 1. Whisk eggs in a mixing bowl until light and fluffy, 2 minutes.
  • 2. Whisk in the sugar, a little at a time, then continue whisking until completely blended, 1 minute more.
  • 3. Add the Nutella and whisk to blend.
  • 4. Pour in the heavy cream and milk a little at a time and whisk to blend.
  • 5. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.
  • 6. After the ice cream stiffens (about 2 minutes before it is done), add the hazelnuts, then continue freezing until the ice cream is ready.
  • 7. Transfer the ice cream mixture into a container with a lid and place in the freezer for at least 8 hours or until firm.
  • 8. Tip: This ice cream is better when it is firm rather than in soft serve form because the creaminess is more defined. I usually wash an empty ice cream container to put the finished product in and it works great!
  • 9. Enjoy!
  • 10. TRY THIS METHOD FOR AN EVEN CREAMIER EXPERIENCE: I made the Homemade Nutella Ice Cream the other day, only this time I cooked the eggs to see how it would turn out. I beat the eggs and sugar together and then added the milk. I cooked it, while whisking, until it got to scald temperature. At this point I noticed it was thickening up like a custard so I took it off the heat and set it aside. I then put the Nutella in a bowl and while slowly adding half of the cream, I blended it until smooth. Then I added the remaining cream to the custard which helped to cool it down so that I could combine together the custard mixture with the Nutella mixture. At this point it was ready for the ice cream freezer and I followed the above directions. When the ice cream was finished, I placed it in my refrigerator's freezer until firm. I was amazed that the ice cream was even creamier by following this method but whichever one you choose to use will turn out fantastic!
  • 11. Per some member's concerns about using eggs or not, I made the ice cream without them. I was not impressed to say the least so I took a picture of the eggless ice cream so everyone can compare and make their own choice as to which way they want to go! Whichever way you choose, I hope you enjoy it!

Gloria Mbayo
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This ice cream was a waste of time and ingredients.


sacha bain
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I would not recommend this recipe.


Gloria Kereng
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Meh.


Alamin Miah
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Overall, I thought this ice cream was just okay. It wasn't as creamy as I would have liked, and the Nutella flavor was a little muted.


Ali Bhi
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I had some trouble getting the ice cream to churn. I think I might have over-churned it, because it was a little icy.


Dipu Bonik
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This ice cream was a little too sweet for me. I would recommend using less sugar next time.


Nofisat Oriyomi
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I love that this recipe uses real Nutella. It gives the ice cream an amazing flavor.


Somrat Islam__124
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This ice cream is so rich and decadent. It's the perfect dessert for a special occasion.


Mercyola Alayomini
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This ice cream was a hit at my party! Everyone loved it. It was so easy to make, and it tasted amazing.


Sarad Gorathoki
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I followed the recipe exactly and my ice cream turned out great! It was so creamy and smooth, with a delicious Nutella flavor. I would definitely recommend this recipe to anyone who loves Nutella.


Syed Gulzar Ahmed
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My kids loved this ice cream! They said it was the best ice cream they've ever had. It was so easy to make, and it turned out perfect. I will definitely be making this again.


Zain Zainkazmi
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This Nutella ice cream is the creamiest, most delicious ice cream I've ever had. It's so rich and chocolatey, with a perfect hazelnut flavor. I love that it's made with real Nutella, so it has that authentic taste. I'll definitely be making this agai