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Nutella Ice Cream

July 22, 2011


I watch a lot of competition food shows. I watch The Next Food Network Star, Hell’s Kitchen, MasterChef, Top Chef, Top Chef Masters, etc etc. I also watch every other food show you can possibly think of. I love ALL of them!

There’s always a segment where the judges ask the contestants what their “signiature dish” is. They make it to wow the judges to show them what they’ve got. I always wonder what I’d serve a celebrity foodie, and I’ve never really known. Until now.

No one ever serves a dessert. It’s usually a bad sign if someone on the show is in charge of making a dessert, or the challenge is a dessert, because all of the contestants are cooks and hate baking and are just plain awful at it. It makes me laugh.

But THIS. This. I would make this. I would serve it to the fanciest chef in the world because it’s THAT good. Rich, decadent, creamy, dark chocolate with nutella. One of the most amazing combinations of two edible things on this entire planet.
And not to toot my own horn, but I’ve never had nutella ice cream like this before in my life. Usually if I get “Nutella ice cream”, you can tell they just mixed Nutella with some cream and then churned it and that’s it. Nutella it’s self is chocolate with hazelnuts, and I made pretty much exactly that.

I used Jeni’s, of Jeni’s Splendid Ice Cream, recipe for “The Darkest Chocolate Ice Cream in the World” from her new book and tweaked it a little bit, so you get the perfect balance of dark rich chocolate and Nutella.

I really wanted to go all out and make a dessert using this amazing ice cream, so I used Baked’s recipe for chocolate brownies and topped it with a scoop.

Nutella Ice Cream
adapted from Jeni’s Splendid Ice Creams at Home

Makes about 1 quart

Chocolate Syrup:
1/2 cup unsweetened cocoa powder
1/2 cup brewed coffee
1/2 cup sugar
1 1/2 ounces bittersweet chocolate [55% to 70% cocoa], finely chopped

Ice Cream base:
2 cup whole milk
1 Tablespoon plus 1 teaspoon cornstarch
1 1/2 ounces [3 heaping Tablespoons] Nutella cream cheese*, softened
1/4 teaspoon sea salt
1 cup heavy cream
1/2 cup sugar
2 Tablespoon light corn syrup
half a container of Nutella

*There’s a bagel place down the street from my apartment that sells Nutella cream cheese, but you can make your own. Mix the 1 1/2 ounces of softened cream cheese with 5 Tablespoons of Nutella [or as much as you want, taste a long the way to get to the desired flavor]

For the chocolate syrup:
Combine the cocoa, coffee, and sugar in a small saucepan, bring to a boil over medium heat, stirring to dissolve the sugar, and boil for 30 seconds. Remove from the heat, add the chocolate, and let stand for 5 minutes.
Stir the syrup until smooth. Set aside.

For the ice cream base:
Mix about 2 Tablespoons of the milk with the cornstarch in a small bowl and set aside.
Whisk the Nutella cream cheese, warm chocolate syrup, salt, and half a container of Nutella in a medium bowl until smooth. Fill a large bowl with ice and water.

Combine the remaining milk, the cream, sugar, corn syrup, and cornstarch-milk mixture in a 4-quart saucepan, bring to a rolling boil over medium-high heat, and boil for 4 minutes and slightly thickened. Remove from heat.

Gradually whisk the hot milk mixture into the cream cheese mixture until smooth. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice if necessary, until cold, about 30 minutes.

Pour the ice cream base you’ve been cooling in the ice bath into your ice cream maker. I cut off a corner of the Ziploc bag and poured it into the spinning ice cream maker. Spin till thick and creamy.

Pack ice cream into a storage container, press a sheet of wax paper or parchment paper directly against the surface, making sure there are no huge gaps of air. Seal with an airtight lid. Freeze for at least 4 hours or overnight [overnight is ideal].

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From → brownies, ice cream

2 Comments
  1. Jaime permalink

    Nutella cream cheese? zomg. This looks so creamy, so good!

  2. Rebecka Matarazzo permalink

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