I wholeheartedly agree.
Or at least, I would've.
But then I made this ice cream. I can tell you with confidence that you make Nutella better by adding some egg yolks, heavy cream, and whole milk to it. Before you start hemming and hawing about the high fat and calorie content, hear me out.
This stuff is special occasion ice cream (or gelato, as Giada has pegged it on the Food Network site). You shouldn't eat it every day, just like you shouldn't eat Nutella every day. Granted, I won't judge you or blame you if you do! Nutella Ice Cream is smooth and rich, the kind of treat where every bite should be savored.
You aren't going to find Nutella Ice Cream at the grocery store, at least not that I know of. If you don't yet have an ice cream maker, I'd say now's the time to make that purchase!
One Year Ago: Shaved Zucchini Salad with Parmesan and Pine Nuts
Nutella Ice Cream
from the Food Network site, as seen on Gingerbread Bagels
Ingredients:
-2 cups whole milk
-1 cup heavy whipping cream
-1/2 cup sugar
-4 egg yolks
-1/4 cup sugar
-1/2 cup Nutella
-1/2 tsp vanilla extract
Directions:
1. Combine whole milk, heavy whipping cream, and 1/2 cup sugar in a large saucepan over medium heat, stirring until sugar has dissolved (5 minutes).
2. In a mixing bowl, whip egg yolks and 1/4 cup sugar with the whisk attachment until thick and pale yellow (4 minutes).
3. Pour half of the heavy cream mixture and slowly pour it into the egg yolks, whisking continuously. Add the mixture back into the saucepan. Heat over medium low for 10 minutes, until mixture thickens.
4. Remove from heat and pour through a fine mesh sieve into a large bowl. Stir in the Nutella and vanilla extract. Cover the mixture with plastic wrap and chill overnight in the fridge. Freeze according to the ice cream maker manufacturer's instructions and place in an airtight container to further freeze until ready to serve.
