Wednesday, May 14, 2008

recipe wednesday - nutella swirl ice cream

this past weekend we had our annual "time out for hendrickson's", oh the girly fun. you can read more about what we did on my sister's blog, and check out the pictures.
...
i had found this recipe on the internet while i was doing research on recipe box for writing my description for this post. anyways, you can read the whole original blog post, or i'm only going to post the recipe. my mom has the same fancy ice cream maker as the person who we got the recipe from.


Nutella Swirl Ice Cream
This brown sugar ice cream, rich but not overly sweet, has just a swirl of Nutella. Even better, a simple method for making the custard base means no standing over the stove.

Ingredient - Volume - Weight

Milk - 2 1/2 cups - 20 ounces

Cream - 1 1/2 cups - 12 ounces

Brown sugar - 1/2 cup - 3 1/2 ounces

Egg yolks - 4

Nutella - 1/2 cup - 5 1/4 ounces

Oil (flavorless or nut) - 2 tablespoons - 1 ounce

Method
1. Heat the milk, cream and sugar in a heavy saucepan over medium-low heat, stirring occasionally, to just under a boil.
2. While the milk is heating, whisk the egg yolks in large mixing bowl until combined. Run tap water until it is hot and put a couple of inches of water in the larger bowl. Float the mixing bowl on the water (hold it to stabilize) while continuing to whisk the yolks until they are warm and frothy, a minute or so. (The yolks should be just under body temperature, about 90-95F.)
3. When the milk is just starting to bubble, put the mixing bowl on a towel next to the stove. Slowly pour the milk into the warmed yolks, whisking constantly. Continue whisking for a minute after everything is combined.
4. Chill the mixture thoroughly. I generally dump the hot water from the big bowl at this point and fill it with ice and water to cool the ice cream base faster. Just float the bowl in the ice water - remember to make sure it is stable so it doesn't tip over- and give it a little time (30-60 min) to cool. (The texture is a bit better if the ice cream base is chilled overnight before churning but it's really not necessary.) When the ice cream base is thoroughly chilled, strain the mixture and freeze it using your ice cream maker.
5. While the ice cream is churning, stir together the Nutella and oil. The oil keeps the Nutella from freezing, although it occurs to me now that a shot of alcohol would accomplish the same thing. I'll obviously have to try it.
6. If your ice cream maker has a hole to drizzle it through, add the Nutella to the ice cream in the last 30-60 seconds of churning. Watch and stop it quickly so it remains in swirls. If you can't add it while the ice cream machine is running, fold it in quickly when the ice cream is done, while you are scraping it into a storage container.
Notes
You will need two bowls, one for mixing and a larger one that your mixing bowl will fit inside of with a couple of inches of room around it.

4 comments:

Nicole Shelby said...

it certainly was delicious...
mom was so willing to make what you wanted...
and she loves to use her fancy ice-cream maker!

Ned and Heidi Broberg said...

what's yo' last name now?

Looks yummy, just what I DONT need, but so WOULD eat.

Jen said...

Oh this looks so good! I'll have to try it out, I'm tired of the old traditions for homemade ice cream!

Adam and Rachel said...

That looks so....good! I love ice cream!!!!