Nutella ice cream. With pistachios.
Do I need to say anything else to convince you that you need to make this?
Fine, you don’t even need an ice cream maker to make this.
You do need nutella though.
I haven’t found a way to make nutella ice cream without nutella, nor am I looking to find a way.
The vanilla extract is optional.
To start, you need heavy cream and whole milk.
Making nutella ice cream is neither the time nor the place for health.
It’s the time and place for abundance and satisfaction.
Begin by placing the heavy cream and milk in a pot and heating it up until it is almost boiling, but not actually boiling.
Once the dairy mixture is heated through, set it aside to cool.
Then grab 3 egg yolks and a 1/2 cuppa sugar:
Whisk the egg yolks then add the sugar and whisk for another few minutes until the mixture turns pale yellow. Then add the nutella and stir. (Don’t worry if the mixture is too thick to stir once you add the nutella.)
At this point, check if the dairy mixture is cool enough. You should be able to hold your finger in the dairy for 10 seconds.
Pour the dairy into the nutella and egg mixture a 1/2 cup at a time, while whisking to keep the temperature down.
Once you have added about 1/3 of the dairy mix (1/2 cup at a time), you can add the rest all at once and whisk until everything is fully combined.
Add a splash of vanilla extract.
Now return the mixture to the pot and turn the heat on medium/low.
Stir it frequently to make sure it’s not sticking to the bottom.
You want the the mixture to thicken a little.
This is how the mixture looked like when I first put it in the pot:
This is how it looked after it was cooked for about 10 mins:
It’s a bit thicker and sticks to the edges of the pot.
A good test is to run your fingers against the back of the spoon. If the line holds its shape then the mixture is done.
Here is a photo of the line when I first added the mixture to the pot:
It barely held its shape long enough for me to snap a photo.
This is how it looked when it was ready:
Clean line that held its shape long after the photo was taken.
At this point, pour the mixture into a bowl and refrigerate overnight, or until the mixture is below 40F.
Once the mixture has chilled, churn according to your ice maker’s instructions. (If not using an ice cream maker, add the pistachios now and freeze in a freezer-safe container. Make sure to stir the ice cream every hour or so to create a creamy consistency).
Here’s a photo of the mixture as soon as I put it in the ice cream maker:
This is how it looks when it’s almost done. It increases in volume and becomes lighter in color:
This is when you want to add your chopped pistachios.
I didn’t use all the pistachios in the photo, just a handful of them.
Here is a photo of the aftermath of the ice cream making:
I really wanted to lick the cutting board.
But my husband was watching and I wanted to keep the tiny bit of dignity I still had left after 7 years.
Store the ice cream in an airtight container and freeze overnight.
Eat it with reckless abandon.
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No spam from me, only nutella ice cream.