Nutella Coffee Ice Cream

If there was one thing which I could have at any time of the day, that would be ice cream. Although I don’t have much of a sweet tooth, I will never refuse a spoonful of good creamy ice cream. This the first time I attempted to make ice cream from scratch, and luckily I was successful. Today I will share my version of homemade Nutella Coffee Ice cream. Delicious, creamy and simply irresistible. 

My attempt at a quenelle of ice cream with crushed brownies

Although there are thousands of ice cream recipes available now, when it comes to ice cream and desserts, I love following home cook Byron Talbott. I absolutely love how he will take something as simple as ice cream and make it look so effortless and perfect. For this recipe, I will use Byron’s basic ice-cream recipe and put my own spin on it.

Nutella and Coffee are two ingredients that complement each other really well, so it’s a pair you can never really go wrong with. I definitely encourage you to try your favorite combinations of ice cream flavor and Make It Your Way. I will soon try making mango ice cream and maybe even with a vegan-friendly ice cream base too, so stay tuned!

INGREDIENTS:
1 cup whole milk (3.5% MF)
1 cup cream (33% MF)
1 whole egg
2 egg yolks
1/3 cup sugar
2 tbsp butter
1 tsp vanilla bean paste (or essence)
2/3 cup Nutella
3 tbsp instant Decaf/Caffeinated Coffee

STEPS
In a medium sized pot, add whole milk, cream, sugar, vanilla bean/essence and heat over medium-low heat. Keep stirring occasionally to avoid milk from sticking or forming a milk skin on top. Heat for 5-7 minutes till you notice little bubbles forming on the edge of the pan.

Once completed, take it off heat and set aside. In a separate bowl, whisk egg and egg yolks. While whisking gradually add in a quarter cup of cream mixture to the eggs. This process is calling tempering, where essentially we are slowly adding heat into the eggs which prevents it from scrambling.

Now gradually add the egg mixture into the cream mixture (I did it 1/2 cup at a time), whisking throughout, and place back on low heat. Add in butter and coffee and gently whisk over low heat for 5 minutes.

At this time, add in your Nutella and mix well. Once the cream mixture is all well incorporated, using a fine sieve, pour mixture into a bowl and place it in the fridge/refrigerator.

You want to wait till your mixture goes down to 40 degrees Fahrenheit (around 4.5 degrees Celsius). Once cooled down, pour your mixture into a ice-cream churner and let it churn for 30 minutes. 

At this point your ice-cream should be a nice soft-serve texture.

Take out your plastic churner, fold in your ice cream from the corners and place your ice-cream bowl into the fridge. Let it sit for another 30 minutes till it reaches a nice hard ice-cream texture.

Once ready, serve with brownies and sprinkle instant coffee.

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