This summer, make all kinds of delicious ice cream flavors with my simple base recipe. First up is Nutella ice cream which will make you FLIP! Turn it into a delectable milkshake or eat it as it is.
During the summertime, I LOVE making ice cream. I used to use an old-fashioned ice cream maker like this one. But then, I invested in a KitchenAid ice cream mixer attachment and now I love making ice cream even more.
I prefer a custard base ice cream but you can also do the no-churn recipe style or the gelato style.
How to Make Nutella Ice Cream
The base of all my ice cream recipes starts with these ingredients —
- 2 cups heavy cream
- 2 cups half and half
- 6 egg yolks
- ¾ cup granulated sugar
- 1 Tablespoon vanilla extract
Heat the half and half on the stove until hot but not boiling. Remove from the heat and set aside.
Mix the egg yolks and the sugar together and beat until they are pale yellow in color. It will be slightly thicker.
Gradually mix the heated half and half with the egg yolk mixture. Do it a little at a time so you can temper the eggs and not scramble them.
Once you get it all mixed together, add the remaining ingredients — the vanilla, the heavy cream, and the salt. Pour into a container and then cover and put it into the fridge until completely cooled and chilled.
Let's Mix the Ice Cream
Take a jar of Nutella and using the hand mixer, mix it into the custard base for the ice cream.
Grab your ice cream maker and pour your ice cream base with the Nutella in it into the mixer according to the package instructions. I am using the KitchenAid Ice Cream attachment.
Assemble and engage the KitchenAid Ice Cream Maker attachment. Turn to STIR Speed (Speed 1). Pour the mixture into the frozen bowl. Continue on STIR for 15 to 20 minutes or until the desired consistency is reached.
Immediately transfer ice cream into serving dishes, or freeze it in an airtight container.
Love Ice Cream? Check Out These Other Delicious Flavors
- No Churn S’mores Ice Cream
- Easy Coconut Ice Cream
- Cookies and Cream Ice Cream
- Easy Homemade Strawberry Ice Cream
- 2 cups half-and-half
- 6 egg yolks
- 3/4 cup sugar
- 2 cups heavy whipping cream
- 2 teaspoons vanilla
- 1/8 teaspoon salt
- 1 jar of Nutella Hazlenut Spread
In a saucepan over medium heat, heat the half-and-half until very hot but not boiling, stirring often.
Remove from heat; set aside.
Place the egg yolks and sugar in the KitchenAid® Stand Mixer bowl. Attach the bowl and wire whisk to the mixer.
Whisk until well blended and slightly thickened.
Now, gradually add the half-and-half to the egg mixture. We want to temper the eggs and not scramble them so do it a little at a time until it is well incorporated.
Return the half-and-half mixture to the saucepan; cook over medium heat until small bubbles form around the edge and the mixture is warm. Do not boil and be sure to stir constantly so you do not burn the mixture.
Transfer half-and-half mixture into a large bowl; stir in whipping cream, Nutella, vanilla, and salt. Cover and chill thoroughly. I like to do mine for 4 to 6 hours.
Assemble the KitchenAid Ice Cream Maker attachment. Turn to STIR Speed (Speed 1). Pour the mixture into the frozen bowl. Continue on STIR (Speed 1) for 15 to 20 minutes or until desired consistency is reached.
Immediately transfer the ice cream into an airtight container and place it in the freezer.
Amount Per Serving: Calories: 353Total Fat: 28gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 181mgSodium: 74mgCarbohydrates: 22gFiber: 0gSugar: 21gProtein: 5g