Nutella Ice-Cream by Nigella Lawson

Summer is just around the corner. The weather is heating up, the days are getting longer and it’s the perfect time for ice-cream!

It’s also the perfect time to use my new ice-cream maker! I have been thinking about buying an ice-cream maker for a few years. For a long time I thought I didn’t really need another appliance in the kitchen. However recently, I decided to give in and research ice-cream maker. After reading reviews I decided to buy the Kitchen Aid attachment. It was a great decision as the attachment lives in my freezer for use at a moment’s notice and doesn’t take away valuable bench or cupboard space.

I’ve owned the ice-cream maker a month now and have used it half a dozen times. It’s surprisingly easy and I have to say, while I’ve been conservative with my choices so far (vanilla ice-cream, raspberry sorbet you get the idea!) I’m looking forward to being more adventurous in the future.

This ice-cream comes at the request of my sister, a Nutella fiend. Deliciously decadent, and wonderfully smooth. I’m a little addicted!

This recipe is from Nigella Lawson’s Forever Summer. It’s titled Baci Ice-cream; as I’ve omitted the hazelnut syrup it’s essentially Nutella ice-cream!

If you don’t have an ice-cream maker, never fear! You can still make this recipe. In lieu of using an ice-cream maker – freeze the mixture, stirring every hour for three hours.

Enjoy!

Ingredients:

• 4 large egg yolks
• 100g Sugar
• 500ml cups Double Cream
• 100g  Dark Chocolate (At least 70% cocoa)
• 25g Cocoa Powder
• 200g Nutella

1. Whisk the yolks and sugar in a bowl until thick and creamy. While the mixture is beating, bring the cream to the boil.

2. Melt the chocolate.

3.. Reduce the mixture to a slow speed and slowly add the cream to the egg/sugar mixture.

4. Whisk in the melted chocolate into the mixture followed by the cocoa.

5. Pour the chocolate-custard mixture into a pan and cook on a low to moderate heat, stirring constantly with a wooden spoon, until everything’s’ smooth and amalgamated and beginning to thicken.

6. Transfer the mixture to a shallow bowl or a wide jug (the liquid about 700-800ml at this time. Be sure to every now and then to stop a skin from forming until the bowl/jug is cool to the touch

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7. Whisk in the Nutella and transfer to you ice-cream maker following the manufacturers instructions.

8. Transfer to a 1L freezer proof container. Take out about 10 minutes before serving soften a little.

9. Enjoy!