There is a Nutella theme to this blog lately. Good thing our supermarket carries a knockoff version that's a lot cheaper than the real stuff and tastes almost as good. Almost. I still prefer the real deal but for all of this baking I've been doing lately it's been good to have a few jars of the discount version on hand too.
I decided to go all out for my birthday and whip up a batch of Nutella ice cream to pair with my birthday cake. I had a lot of house cleaning to do in anticipation of my mom's visit so I needed something that would be quick and easy to make. Found Sugarlaws' recipe that only called for five simple ingredients and minimal work so I was all set.
I did double her recipe because two cups didn't seem like it would be enough for three Nutella-loving folks. Turns out I have lots of leftovers because the ice cream, while delicious, is pretty rich. It probably didn't help that we had an entire 9" birthday cake to consume too. I assumed the vodka was just thrown in there to prevent the ice cream from turning into a hard, rock-like lump, but I found I could still taste it in the end product. Which isn't a bad thing because it's still pretty subtle, but expect a kick from that if you make this recipe yourself.
Nutella Ice Cream
Recipe from Sugarlaws
Makes about 4 cups
2/3 cup Nutella
2/3 cup sugar
1 cup heavy cream
2 cups milk
2 tbsp vodka
Recipe from Sugarlaws
Makes about 4 cups
2/3 cup Nutella
2/3 cup sugar
1 cup heavy cream
2 cups milk
2 tbsp vodka
Beat together the Nutella, sugar, heavy cream, milk and vodka until blended evenly. Churn into ice cream according to your ice cream machine’s directions, and then freeze for four hours before serving. The ice cream lasts about a week in the freezer.
