Ah well. Swimsuit isn’t really a season for me anyway.
Chocolate-hazelnut is one of my favorite flavor combinations, and ice cream is the very best vehicle, isn’t it? Bonus: this could possibly be the simplest ice cream ever. Which is not necessarily a good thing. Now that I’ve discovered it, I’ve decided to drag you all down with me. If you don’t have an ice cream machine, put one on your wish list; I’m not the kitchen-gadgety type, but I do adore by ice cream machine. I promise to post some lower fat recipes soon.
Ice cream is my thing. My desert island food. I’m fundamentally against the promotion of Nutella as a wholesome blend of skim milk and hazelnuts when the first two ingredients are sugar and modified palm oil – but my sister buys it, and I eat it. (I just don’t fool myself that it’s a snack akin to nuts and skim milk.) And she conveniently lives right across the street.
I’ve seen versions of Nutella ice cream made using sweetened condensed milk, which I think would be far too sweet, and with evaporated milk, which I wouldn’t drink straight and so don’t consider the best ice cream ingredient. When I whisked together just Nutella and cream it was perfectly sweet, creamy and chocolate-hazelnut-y, and so I just went with that. It worked. How easy can it get? It’s almost more like mousse, likely because of the thickness of the Nutella. Call it frozen Nutella mousse then, if you want to fancy it up a bit. It’s all in the branding.
Nutella Ice Cream
1 cup Nutella
2 cups 18% coffee cream or half & half
Warm the Nutella a bit in the microwave or on the stovetop, just to make it easier to blend; whisk in the cream and pour into your ice cream maker. Freeze according to manufacturer’s directions. Eat, or transfer to another container and put in the freezer to harden it up a bit.