This is, by far, the best ice cream I’ve made.
And it’s among the easiest — just a couple of ingredients, very little effort, and the best, chocolate-y, most decadent result.
If you’re not familiar with nutella, check in the grocery store where you find the peanut butter — you’ll probably find it.Â And when you do, take the jar, bring it home (pay for it first), spread a tablespoon or two on a piece of bread, and taste.
Then make this ice cream.Â Nutella is, quite frankly, one of the best culinary creations out there — a mixture of chocolate and hazelnuts that almost defies words.Â It was the inspiration behind my flourless chocolate hazelnut cake, and now this.Â
Nutella Ice Cream
1/3 cup nutella
1/3 cup sugar
1/2 cup heavy cream
1 cup milk
1 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.
Makes about 2 cups.