Sweet Erin of Dinners dishes and desserts was one of the bloggers I follow regularly. I love reading about her kitchen adventures with her 6 year old son, her creations are always unique and her stories put a smile on my face.
Hi! I am Erin, and I blog over at Dinners, Dishes and Dessert. I am super excited to be here today doing my first guest post! Chef in disguise is a wonderful blog, with some many great things, I am honored to be able to post something of my own here.
July is National Ice Cream month, so I figured why not? I made Homemade Nutella a couple days ago, and was looking for something wonderful to put it in. This ice cream was perfect. It was creamy, and cool, and Nutella – y (if that is a description). It was over 100 degrees with the heat index here today, so this was perfect. My 6 year old and I quickly ate up the bowls in the picture as fast as we could.
Nutella Ice Cream
Recipe from Giada De Laurentiis
2 cups whole milk
1 cup heavy cream
½ cup sugar, plus ¼ cup
4 egg yolks
½ tsp vanilla extract
½ cup Nutella
Combine milk, cream and ½ cup sugar in a sauce pan over medium heat. Cook for about 5 minutes, or until the sugar dissolves.
Meantime, using an electric mixer whip the egg yolks and ¼ cup sugar until the yolks are thick and pale yellow, about 4 minutes. Pork ½ cup warm milk into the egg mixture, and stir. Add this back into the saucepan. Reduce heat and cook until it becomes thick enough to coat the back of a wooden spoon, approx 7-10 minutes.
Place a strainer over a medium sized bowl, and pour warm custard through the strainer. Stir in the vanilla and Nutella. Chill completely. Pour into an ice cream maker and follow manufacturer’s instructions to freeze. You can top with additional hazelnuts if desired. Enjoy!
Chef in disguise 