February 13, 2008
Super Simple Nutella Ice Cream
My sister's husband has a passion for Nutella. When Ferrero put out a 40th-anniversary Nutella jar* of woolly mammoth** proportions, Christian bought one and actually spooned his way through it. Not in one sitting, admittedly, but still.
I love my brother-in-law dearly, so when he and my sister came to dinner a few weeks ago, I thought I'd treat them to Nutella ice cream for dessert. I considered going the classic ice cream route, starting with a custard base to which I'd add Nutella, but I was feeling under the weather and this was more work than I wanted to tackle.
Instead, I used a much easier, much more straightforward formula: equal weights of Nutella and unsweetened evaporated milk (lait concentré non sucré), combined and churned into the creamiest, most indulgent concoction ever to emerge from my ice cream machine.
This first attempt was wildly successful (and I do mean "I would marry you if I hadn't already married your sister" successful) yet two problems remained: 1- although the French version of Nutella contains no transfats, it still leaves much to be desired on the nutritional front, and 2- the one-to-one ratio resulted in an ice cream that was, in my opinion, sweeter than strictly necessary.
It took little brainjuice to figure out a solution: replace the Nutella with an all-natural, organic equivalent, and use less of it.
My organic store stocks several brands and variaties of chocolate hazelnut spread, involving different proportions of hazelnuts and chocolate. After studying the labels for a while, I set my heart on Jean Hervé's Chocolade, for three reasons: I'm already addicted to his stone-ground nut butters, a portion of the company's sales is donated to a charity that builds schools in Madagascar, and the guy has a ponytail.
As the obligatory spoon test revealed***, this Not-ella is less sweet than its world-renowned cousin, and less eerily smooth, too. It would be unfair to describe the texture as grainy -- it is not -- but the tongue senses and aknowledges that real hazelnuts have given their lives for the cause.
And I'm happy to report that, when enrolled in this ice cream project of mine, La Chocolade performed to the complete satisfaction of all who had a chance to taste it before the tub mysteriously emptied. The ice cream was most often paired with the best sablés in the galaxy (I'm serious): Poilâne's punition cookies, which now come in an adorable spoon shape to serve with coffee, or, for a limited time only and until the Saint-Valentin crap finally boils over, in a heart shape.
~~~
* I believe this collector's item weighed in at 5 kilos (~11 pounds).
** Did you know woolly mammoths had a flap of hairy skin over their anus to keep out the cold? Can you think of a more endearing feature? or a more appropriate topic to discuss with your V-Day date?
*** The spoon test should be conducted as follows: take spoonful, place on tongue, close mouth, draw spoon out, close eyes, swish, chew, swallow.
Super Simple Nutella Ice Cream
- 350 grams (= 12 1/3 ounces = 1 1/2 cups = 360 ml) store-bought chocolate hazelnut spread, preferably all-natural and organic
- 410 grams (= 14 1/2 ounces = 1 1/2 cups + 1 tablespoon = 380 ml) unsweetened evaporated milk (a.k.a. unsweetened condensed milk or lait concentré non sucré; I used reduced fat)
Makes about 750 ml (3/4 quart).
Pre-freeze the bowl of your ice cream maker according to the manufacturer's instructions.
Combine the chocolate hazelnut spread and the evaporated milk in a medium mixing bowl, and stir with a whisk until they become one, voluptuous and smooth. Depending on the texture of the spread you're using, this may take a few minutes; don't get discouraged. (To speed things up, you may use a blender/stick blender/stand mixer, or gently heat the evaporated milk beforehand.)
Cover and refrigerate until well chilled. Whisk again and churn in your ice cream maker.
If you don't have an ice cream maker, you can still make this recipe on a day when you're home most of the time. Prepare the mixture in the morning and chill for two hours. Pour into a freezer-safe container and place in the freezer. Every hour or so, remove the container from the freezer, draw the sides in with a fork (the ice cream will set on the sides first), stir vigorously, and return to the freezer. Your ice cream will be ready by dinnertime.
The only problem with that method -- besides requiring a little elbow grease -- is that the ice cream becomes quite solid the next day. Just take it out of the freezer for 15 minutes to soften before you scoop some out.
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More Recipes Like This One:
~ Chocolate Cake with Caramelized Hazelnuts
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~ Fig + Chocolate
~ Crisp Hazelnut and Pepper Cookies
~ Two-Fig Ice Cream
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French version
| Posted by clotilde in
Ice Cream
- Recipe Inside!
This is my kind of ice cream! I'll have to check my Whole Foods for a Nutella substitute.
Eileen@ www.livingtastefully.com
Posted by Eileen on February 13, 2008 9:08 PMI made challah that called for Nutella filling (post here), but lacking Nutella made my own substitute by mixing together melted chocolate and almond butter. Came out great! That might work in this recipe, too. One more step, but handy in a pinch.
Now I do have Nutella, though, so I'll be trying your version first. Thanks!
Posted by Kitt on February 13, 2008 9:09 PMI am sadly still ice cream maker-less - but you've just renewed my desire to make my own 'not-ella' (my nearest health food shop doesn't have it, but they do sell hazelnut butter, which is a good start)...
Posted by Rachel on February 13, 2008 9:25 PMA recipe with 2 ingredients in equal proportion - how simple and what an amazing idea! I adore Nutella and really hadn't even realized there are organic, no-trans fat varieties out there. Thanks for all of this fabulousness; I'm going to go put my ice cream bowl in the freezer!
Posted by Charcuterista on February 13, 2008 9:32 PMWow, you just missed World Nutella Day by a week! But what a great recipe! Yum...
Posted by Sara, Ms. Adventures in Italy on February 13, 2008 9:33 PMI was really taken by the idea of Nutella ice cream, right up to the gem about the butt-flap. What a marvellous revelation, I have to go look that up now!
Posted by Golly on February 13, 2008 9:37 PMWow, and with my husband's birthday only a week away (he's another Nutella fiend). Perfect timing!
Posted by Sarah on February 13, 2008 10:20 PMSounds dangerous! I have just finished in hidding the pot of Green & Black's organic hazelnut chocolate spread we bought for pancake day, a good excuse now to buy another jar!
Posted by Elise on February 13, 2008 10:39 PMMmmm... I might not find a Nutella substitute (never seen it in health shops around here), but methinks I could try the same recipe with evaporated milk instead of the condensed one...
Posted by Mar on February 13, 2008 10:42 PMMerci Clotilde pour le fou-rire que m'a cause ton commentaire sur les derrieres moustachus des mammouts "poilus". Ca m'a fait du bien !
Posted by Maxime on February 13, 2008 10:58 PMUne avide lectrice de San Francisco avec un nom comme les garcons.
I've been resisting buying an ice cream maker, but honestly...this might push me over the edge. It sounds incredible!
Posted by Genie on February 13, 2008 11:08 PMWhat if one wanted to still use the Nuttella but use something other than condensed milk? Wouldn't it be less sweet (although still fatty, but who cares? Curvy women have higher IQs than super-skinny ones, according to some recent research.) if one used whipping cream instead of condensed milk?
Posted by Rita on February 14, 2008 12:29 AMI'm drooling. I'm going to break out my hand-crank machine and just might squish the ice cream results between two crisp peanut butter cookies.
Posted by Kirstin on February 14, 2008 2:31 AMHow wonderful! Ironically, just the other day my young brother was asking about making some ice cream out of Nutella while he prepared a snack from the stout jar. I don't have an ice cream maker yet...but now I may have to change my mind. ^_^
Posted by Doris on February 14, 2008 2:42 AMThis sounds gorgeous! Despite the frigid and dreary weather outside, I am now desperately craving ice cream.
Posted by Liz on February 14, 2008 5:29 AMI have never heard of unsweetened condensed milk here in Atlanta, GA, USA. I will check Whole Foods and an ethnic market.
I have never used Nutella except to eat with a spoon. I will also look for some of the organic because I love hazelnuts. I have a small ice cream freezer that has never been taken out of the box since buying it 5 years ago. What a wonderful first time use--and many more too.
Posted by Marcia on February 14, 2008 6:07 AMThat looks wonderful...it almost looks like it crosses the border between ice cream and...something else...perhaps a rich frosting? It's a path I would bravely be willing to go down.
Posted by Cakespy on February 14, 2008 6:58 AMI am so happy I have some mammoth-info to talk about over dinner tonight...LOL...
THANKS!!
:-)
Posted by swan on February 14, 2008 7:54 AMMmmm...as Sara wrote, you missed World Nutella Day, but I'm still going to put a link to this recipe in the comment section for future visitors. YUM!
Posted by bleeding espresso on February 14, 2008 9:41 AMSara and Bleeding Espresso - I hadn't realized there was a Word Nutella Day! I'll try to remember that for next year.
Mar - Evaporated milk and condensed milk are (more or less) one and the same. The use of one term over the other to mean "canned milk" seems -- at least in part -- regional. Just make sure you use unsweetened.
Rita - Note that this recipe used unsweetened condensed milk. So replacing it with whipping cream would not make the ice cream less sweet, but it could make it richer, depending on the type of whipping cream you use.
Marcia - Unsweetened condensed milk sometimes goes by the name "evaporated milk", and you should be able to find it in any grocery store in the US. Happy ice cream making!
Posted by clotilde on February 14, 2008 10:02 AMYou are hilarious! Looks like a great recipe, I am a total Nutella head (well the organic equivalent anyway), and am so making this for guests this weekend.
Posted by Erin on February 14, 2008 3:59 PMOhmigod Clotilde--that is so simple. I am no longer afraid of my ice cream maker which has not seen light of day for about 10 years. But the piece of trivia regarding the wooly mammoths specialized appendage is egually delicious! Perhaps we Canadians will some day evolve one of our own.
Posted by David on February 14, 2008 4:12 PMI am so glad you replaced the nutella with a different spread Clotilde. The ingredients have always made me a bit squeamish. This looks like a deliciously simple recipe and thank you for the woolly mammoth fact too!
Posted by Helen on February 14, 2008 5:04 PMOh, how I had room in my tiny NY kitchen for an ice cream maker--this sounds amazing!
Posted by Erin on February 14, 2008 5:39 PMThat sounds marvelous. I can't wait to try it. But what I really want to know...is there a photo of this gigantor tub of Nutella?
Posted by jo on February 14, 2008 7:19 PMI love Nutella. I substitute Nutella for peanut butter in the classic cookie recipe. It makes a nice, soft cookie. I also add it to oatmeal and dried cherries for a fabulous breakfast. If you have to eat oatmeal, why not make it tasty?
Posted by Karen on February 14, 2008 8:42 PMAs it happens, I just ordered an ice cream maker today; I can't wait to try this recipe! I have been working a lot with Nutella too, most recently as a component in cheesecake.
Posted by Gena on February 14, 2008 10:14 PMThanks for the recipe. I have a calçotada on Sunday (calçotada is a Catalan barbecue where calçots, a type of spring onion, are the main course) and I plan to contribute with your ice-cream.
Posted by M Jose on February 14, 2008 10:33 PMI'll have to pass this on to my brother, a fellow nutella lover. Now to find a locally accessible version of your Not-ella butter. Maybe I'll make my own.
Posted by Chou on February 14, 2008 11:24 PMI nearly choked on my water reading your 'woolly mammoth anus flap' comment!
I find Le Pain Quotidien's hazelnut spread is much less sickeningly sweet. I'm still miffed that US Nutella has traces of trans fat. I did find that Buon Italia in NYC sells the Italian trans-fat free version -- for nearly twice the $$.
Posted by drea on February 15, 2008 12:41 AMwhy doesn't your French version have the 'anus' comment?
Posted by sally on February 15, 2008 12:48 AMWhat a great idea! I adore Nutella. I recently made a semifreddo using it and I loved it. I will be making this ice cream very soon.
Posted by Susan at Sticky,Gooey,Creamy,Chewy on February 15, 2008 2:33 AMClearly I am exceedingly ignorant since I had no idea, (absolutely NONE!!) that woolly mammoth were so well designed...;-) Very endearing indeed.
Was feeling sad about my lack of ice-cream maker, but since it involved nutella, I can get over my woe. Now if you'd said lychee....I'd be inconsolable...
PS: I've been lurking for a long time, but your woolly mammoth comments were just too charming to resist poking my keyboard for.
Posted by Oliverde on February 15, 2008 3:21 AMI bet the nutella icecream was sublime...if I had an icecream machine this would be one of the top choices :)
Posted by Alexandra on February 15, 2008 3:44 AMThis reminds me a little of the chocolate coconut sorbet I made all summer long. It's so simple - coconut milk and melted chocolate (from David Lebovitz' book). And the texture stays good from the coconut milk. Now, what about coconut milk and "nutella"...
Posted by Robin on February 15, 2008 4:05 AMmy next experiment!
Jo - There's a picture here.
M Jose - Thanks for telling us about the calçotada -- I've recently heard about this sort of celebration, but didn't know the name. Hope your friends enjoy the ice cream.
Sally - You are quite the sleuth! The reason is simple: in French, there is no direct equivalent of the expression "of mammoth proportions", woolly or otherwise, so I had no context in which to make the comment.
And if you read closely, you'll see that the reverse happens often, too -- I make a joke in French that couldn't be made in English.
Posted by clotilde on February 15, 2008 9:40 AMThis recipe sounds absolutely delicious! Unfortunately I am without an ice cream maker. Would it be possible to make without? Thanks
Posted by Fliss on February 15, 2008 1:11 PMFliss - Yes! It is possible to make it without an ice cream maker -- I've added a note after the recipe.
Posted by clotilde on February 15, 2008 2:05 PMSounds marvelous! I have to try it!!
Posted by margarida on February 15, 2008 5:18 PMWow - I'll have to try this - it sounds fabulous, and simple to boot.
Posted by jenny on February 15, 2008 8:30 PMHi Clotilde,
Posted by Esther on February 15, 2008 10:10 PMI have made nutella ice cream in the past, from a recipe given by Nigella Lawson in Forever Summer. Soooo delicious BUT the mixture was quite solid before it went into the ice cream maker, especially after chilling in the fridge overnight and nearly roke my ice cream maker motor. Did you have the same problem or was your mixture quite soft? I'll definitely try yours sometime soon!
Goodness, I need to make that ice cream. I love Nutella with a passion.
Quick question Clotilde: I have never seen unsweetened condensed milk but here in the US evaporated milk has quite a different consistency than that of sweetened condensed milk. The latter is very thick and evaporated milk is almost watery. Is it because of the sugar? Or is the unsweetened version thick as well? Does it matter?
Posted by Libby on February 16, 2008 12:03 AMLibby,
I believe unsweetened condensed milk = evaporated milk; sweetened condensed milk is indeed thick and syrupy and would foil Clotilde's "not-too-sweet" efforts.
Posted by gabrielle on February 16, 2008 2:03 AMI had no idea you could make ice-cream with condensed milk. IThis recipe has motivated me to bring out my dusty ice-cream maker. This recipe sounds so yummy.
Posted by Pam on February 16, 2008 11:50 PMYour posts are simply the best, Clotilde! Thanks for the chuckles!:)In Finnish we actually have an expression equivalent of "mammoth proportions", we say "mammuttimainen". The ice cream looks lovely. I don't own an ice cream machine, but I think I just might have to try and make some ice cream sans machine.
Posted by Tiina on February 17, 2008 12:49 AMThat is definitely being added to my list of ice creams to make.
I used to eat Nutella all the time a couple of years ago.
And I learned something new about woolly mammoths today too.
Posted by Mar on February 17, 2008 4:54 AMSounds good... But I can't go past the sorbet Chocolat Noir; that is incredible. I've made that twice now, and your mango one. For my next trick I actually want to make a wine-flavoured sorbet, with champagne or a dessert wine. Do you have any tips on sorbets with thinner mixes? And alcohol?
Posted by Cath on February 17, 2008 10:03 AMHi Clotilde,
Could I check when you mentioned lait concentre and translated it as 'evaporated milk', do you really mean evaporated milk, which is liquidy and not sweet, or condensed milk, which is viscous and sweet (thus concentre) Thanks!
Posted by onefern on February 17, 2008 5:03 PMTo clarify the condensed/evaporated milk question once and for all: what is called for in this recipe is unsweetened evaporated milk, which is simply canned milk, not sweetened. It is a little thicker than regular milk, but less thick than sweetened condensed milk.
Posted by clotilde on February 17, 2008 5:18 PMI don't have an ice cream maker...yet I'm willing to try...whatever it costs me! :D
TFS!
*My hubby loves nutella so much!*
Posted by Write at Home Mom on February 17, 2008 6:10 PMOMG! Nutella and ice cream together!! MMMmmmm.
Posted by PunditMom on February 17, 2008 7:12 PMThank you for the correction dear Clotilde. Evaporated milk it is then. I bought a can of EM many months ago and I had been wanting to use it. I do believe I may need to buy myself an ice-cream maker and try this out.
Oh, I wanted to tell you that this weekend I ran into a most interesting book: Greg Patent's "An Odyssey of Baking." And it comes with a DVD too. I am just smitten with Patent's writing style and his stories and recipes are absolutely delicious.
Posted by Rita on February 19, 2008 12:16 AMI made the Nutella with an equal amount of the specified unsweetened evaporated milk. It's unbelievably rich (what's your sister look like successful?). However, it never really froze, not even over night. Now, I understand this is ice CREAM but I wondered if it might freeze better with 2% evaporated milk. Délicieux!
Posted by Peter on February 19, 2008 1:49 PMOH my goodness... this looks incredible! Well worth buying an ice cream maker for :)
If anyone wants to see the mega jar of Nutella, I received one from an Italian friend as a gift - I put it alongside a "normal" jar for scale.
Have a fabulous time in Oz, Clotilde!
Posted by shauna on February 19, 2008 2:16 PMnutella is one of my favorite foods, and one of my favorite ice cream flavors. it's a bit cold for ice cream just now, but i might have the haul the machine out of hibernation for this (after all, it's warm indoors!).
Posted by Michelle @ Us vs. Food on February 19, 2008 8:48 PMGoodness -- I'm so flummoxed by your wooly mammoth trivia, I'm afraid I can't seem to remember what the rest of the post was about! :)
Posted by Michele on February 20, 2008 2:37 AMI've been making my own "Hazelnut-chocolate-spread" fresh.
I buy plain nut butter, Hazelnut, walnut, almond or mixed nuts. I put 2 tablespoons of nutbutter into a glass pinch bowl (tiny glass bowl) and add about 1 tablespoon chocolate chips with it (add more chocolate if you'd wish to live dangerously) microwave for 35 seconds (we have a very lowpower one, so test this out first). The chocolate chips will still look whole, but a stirring it with a spoon blends the nutbutter and the chocolate chips.
If you use organic nutbutter and fair trade organic chocolate chips, you can't go wrong. If you feel decadent, add a little bit of sugar. I never make more than a couple of table spoons, because if it's around, it'll go straight to my hips. I put what's left into the fridge and gobble it up by the spoonfull.
I found the combination with walnut butter, chocolate chips, a tiny bit of cinnamon, a bit of fresh vanilla beans scrapped out and some honey just oh so delectable.
Posted by Monika on February 20, 2008 2:45 AMOh, what a divine combination! My ice cream maker will definitely be coming out of hibernation for this one! The mammoth bottom makes me think of a wooly mammoth with baby pyjamas on-the kind with the backside flap-hilarious! Thanks for a great post, have a wonderful trip!
Posted by Rebecca on February 20, 2008 3:24 AMNutella ice cream. Well..I think I just might fall off my chair. It looks so good. Great job here :)
Posted by Maryann on February 20, 2008 6:17 PMHaha - "If I hadn't already married your sister, I'd marry you" successful - too funny! It was pretty nice of you to make it just for him!
Posted by Hillary on February 20, 2008 11:59 PMthis looks amazing, i cant wait to give it a whirl
Posted by superluckykitchen on February 23, 2008 3:16 PMMy 9 year old son may think he has died and gone to Heaven. I'm definitely going to give it a try.
Thanks
Posted by marie on February 24, 2008 2:42 AMMarie
62 posts so far and NOT ONE PERSON TRIED THIS! most of you say "if I had an icecream machine".
Posted by dr bob jantzen on February 25, 2008 1:38 AMI too was one of you until my sister-in-law gave me a machine 4 years ago. The lesson I learned: DON'T WAIT. Buy the machine, it is worth the money, the real thing with the freezing element.
I did this yesterday and yes, it sets up faster than the egg based recipe I modified from Under the Tuscan Sun (hazelnut gelato), so you have to watch it and listen for the machine when it starts groaning. A photo with egg-free chocolate banana bread is available on my website, the last recipe. Don't worry Clotilde, I am just an amateur, no competition.
My conclusion: good but very rich. Be careful with portion size. Thanks, Clotilde, I also bought your book to support your talent.
Fairmarket didnt have any organic version, but I added some ground toasted hazelnuts to the mix as well and it was delicious.
Posted by lucolia on February 25, 2008 3:52 AMOh my goodness! In the past year I have become a big fan of Nutella. I really don't understand why it isn't more popular here in the States...or perhaps, it is growing in popularity?
Nevertheless, this recipe, and the description, has left me calculating just how much Nutella and evaporated milk I have in the cupboard right now....yum!
-Suzanne.
Posted by Suzanne on February 26, 2008 4:03 AMoh my! it looks so tempting.
Posted by idle me on February 27, 2008 2:26 PMOh, j'adore le Chocolade! C'est si bon! I wish they sold it here (in New York). So much better than nutella which they put corn syrup in over here yuck!
Posted by johanna on February 28, 2008 1:41 AMI read this recipe and then went to the store and they happened to be having a sale on Nutella. Surely a sign. I have made two batches of this now and it is truly delicious. I did it once with whole EM and once with skim EM, just because that was what I had on hand. Not much difference between the two although the whole milk was a tiny bit richer, but not enough to make a difference. So either type of milk will work. I use the little Cuisinart ice cream maker and ran it for a 1/2 hour and it set up just fine.
This could be the easiest ice cream recipe on the planet. Thank you, Clotilde!
Posted by Jennifer on March 1, 2008 10:41 PMThis sounds absolutely divine...now to find a version of nutella that doesn't have hazelnuts in it, being allergic to hazelnuts really is a crying shame :(
Posted by Jennifer on March 4, 2008 8:21 PMI did make the Nutella Ice Cream. I used American Nutella and American evaporated milk. And, an ice cream maker.
Posted by Christina on March 5, 2008 3:28 PMThe first night it didn't really freeze so I had to use it as a sauce over some other ice cream. We did get rave reviews. 24 hours later it was harder. My son said it was like gelato. The whole concoction was delicious though. And it's all gone now.
That sounds fabulous! Would love to try something like this soon...
Posted by tokiwa on March 6, 2008 2:57 AMI made this this weekend and served it over David Lebovitz's butterscotch pecan cookie cups. That was maybe a bit of overkill as it was really, really rich, but no one complained. :-)
I did have the same problem a couple others have mentioned though that it didn't ever really get hard. I let it churn for a long, long time, and then left it in the freezer all day, but it was still pretty soupy. But delicious nonetheless!
Posted by marye on March 6, 2008 6:06 AMHello,
I would like to try and make this nutella ice cream. Unfortunately I don't have any ice cream machine! Is is possible to do it without one?
Thanks for your answer,
Lélène (from Lorient)
Posted by Lélène on March 9, 2008 7:15 PMLélène - Yes, it is! Check the paragraph in the recipe that begins with "If you don't have an ice cream maker"...
Posted by clotilde on March 9, 2008 7:17 PMForget my question. Reading through the comments I found it.
Posted by Lélène on March 9, 2008 7:29 PMHola Clotilde, Nutella Ice Cream... it will be a wonderful treat here in Mexico during our hot and humid summer. After reading all these posts, I am assuming that everyone has an "electric" ice cream maker. I have the old crank kind, but I am going to try this for sure - assuming I can get a bit of cranking help from friends who are invited to enjoy this chocolaty treat. My husband is not a fan of Nutella, but he does have a pony tail, does that count?? Now that we have cleared up the evaporated milk vs condensed milk, because canned milk is not condensed here either, I will be using "evaporated".
Posted by BobiE on March 9, 2008 9:50 PMAnd about that wooly mammoth, I too nearly fell off my computer chair reading your comment - it was so totally out of the blue!
You are truly the most freshing Newsletter I receive, I love you dearheart, and patiently wait for more. Travel safe, BobiE
This sounds like a wonderful ice cream recipe-simple, rich and creamy! And who is eating Nutella ice cream for nutrition anyway?
Posted by Deborah Dowd on March 9, 2008 9:53 PMI tried the recipe yesterday. It turned out amazing, although, like you said, using original Nutella did made it a little too sweet for my liking. Still, I'm so pleased with my first attempt. Props to you on my blog!
Posted by Carrin on March 10, 2008 3:49 PMI made this yesterday, using SWEETENED condensed milk (as per the recipe -- I didn't read all of the notes/comments until now), and well -- I won't make that mistake again. WAY too sweet. MUCH too rich. This might be a good recipe for very sparing use with something else (making very small ice cream sandwiches, perhaps?), but more than a tablespoon of this made my teeth ache, and coated my mouth with a sludgy film.
I'd be curious to know how using UNSWEETENED evaporated milk might change those results (certainly it would cut the sweetness), but given the extremely thick and almost greasy consistency of the mixture before loading it into the ice cream maker (there's no 'pouring' it -- it's more dough than batter -- it was very nearly too much for my poor Cuisinart to handle), I have to conclude that other recipes I've used in the past, which include fresh milk and eggs to cut the hazelnut spread would make a lighter, creamier result.
This doesn't FEEL like icecream. It feels (and tastes) like nutella that's been kept in the icebox.
Posted by Sara on March 10, 2008 5:05 PMSara - I'm sorry you didn't get good results, but I feel compelled to note that both the text and recipe call specifically for unsweetened, and always have. The only confusion at one point was regarding the term "evaporated" or "condensed", the use of which differs depending on the country where you buy it. But "unsweetened" was always specified, because that distinction can obviously make or break the recipe.
I hope you will consider giving it another shot in the future using unsweetened evaporated milk, I don't think you'll be disappointed -- the result will be much *much* less sweet, and the mixture will pour easily into your ice cream machine, as this unsweetened type of canned milk is quite thin.
Posted by clotilde on March 10, 2008 5:20 PMThanks Clotilde -- I see the "UN" in the recipe now, and apologize if I came off a bit strident in my original comment (probably my frustration at not being able to enjoy a jar of nutella in ice cream form!).
I've tossed my original batch and plan to try the REAL recipe tonight!
Posted by Sara on March 11, 2008 3:24 PMI made this last night, and it was WONDERFUL! Super easy, and super delicious. This will definitely be my "go-to" easy ice cream recipe. I think my amounts of milk & Nutella were slightly off from the recipe, as the milk and Nutella each only came in one size at my grocery store, but it worked out fine. I used 2% evaporated milk, and the result was still unbelievably rich.
Thank you!
Posted by xsquared on March 13, 2008 1:41 PMI'm "catering" an underwear party my wife is throwing this weekend and had decided to serve wine, cheese, savory tarts and a dessert after the presentation. Insofar as my wife complains that I "go to far" when cooking for these events, your simple Nutella recipe is perfect choice. I get to show off for all our girl friends (who think my wife is the luckiest woman in the WORLD because her husband does all of the cooking), without raising my lucky lady's ire over missing too much work by playing all day in the kitchen.
Posted by Marc Allen on March 16, 2008 4:20 PMNow, if I can think of a tasteful way of working the butt-flap thingie into the conversation...
Oulala, merci pour cette recette epatante,et salivante ! Enfin un bon pretexte pour devorer en toute impunite du Nutella... !
Bises gourmandes des Marquises
Posted by Frederique on March 20, 2008 7:18 PMInteresting...ive never had Nutella ice cream before...will have to try this, looks so good!!
Posted by jennifer ramos on March 27, 2008 6:51 AMThis great recipe is sheer genius! Thanks!
I must say I was the tiniest bit disappointed at how little iced Nutella tastes like Nutella. I used the original Nutella, still, no one I gave it to try could guess what it was made of! Not one! It was all "um, cocoa, some sort of nuts, I have no idea..."
I made it without an ice cream maker, it took around 12-14 hours (definitely not ready by dinner time!) On the plus side, it's still perfectly creamy two days later. My temperature must be set just right. Yay!
Posted by Em on April 12, 2008 12:54 AMThank you for this divine recipe. I made it with my children yesterday (we had just gotten an ice cream machine and were looking for a recipe). We used the Whole Foods brand nutella which has no trans fats and quite good (if still a bit sweet). The recipe was easy/fun to make and set up perfectly. The kids think they are in heaven (and so do I!)
Posted by Michele on April 13, 2008 4:04 PMI just got an ice cream maker for my birthday and I can't wait to try this recipe. Thank you so much!
Posted by Kelley on April 28, 2008 4:46 AMI'm SO OLD that I remember a time,(ie 1950s) before the advent of supermarkets here in Oz, when one couldn't buy icecream readily in the shops and icecream makers hadn't been invented. My mum always made our own icecream- with condensed milk and various flavourings.
It was all beaten up till very fluffy with an ancient Sunbeam Mixmaster, then put (in a flat metal dish/tray) into the little freezer compartment at the top of the fridge until there was a 1 inch rim of frozen crystals around the edge. Then it was taken out and rebeaten,& refrozen; after another freeze it was rebeaten and then finally frozen for the last time. It took a day or so, and was creamier if an additional beating/refreezing process was included. The idea was to ensure that the crystals in the mixture were as small as possible. As you say, it needs to be removed from the fridge a little while before serving, to soften slightly.
So an icecream maker is definitely not necessary, only a little bit of patience! HAVE A GO EVERYONE!
Posted by Judy on May 4, 2008 3:38 PMHi Clotilde,
Posted by Dave on May 6, 2008 9:12 PMHaven't been here in forever. Thanks so much for this recipe. I'll be making this for my wife for Mother's day (from my daughter).
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