Nutella Ice Cream

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February 2, 2012 // Food and Drink

I’m living in the Stone Age.

Technologically speaking.

I do not own a smart phone.

Yes.

You read that right.

I do not have a Droid or an iPhone.

And I’m okay with that.

Right now I only need my phone to make calls or to send texts.

That’s it.

If I need to check my email, I’ve got my laptop.

If I want to take pictures, I’ve got my Canon.

I know. I know. They’re not as portable as a smart phone.

But I don’t have a job that requires me to be constantly connected.

If I do eventually get a job like that, I will probably get a smart phone.

And I will definitely have to get this to go with it.

Nutella Ice Cream

Yield: About 1 quart

Ingredients

  • 2 eggs (If you are hesitant to use regular raw eggs, feel free to use pasteurized eggs.)
  • ¾ cup granulated sugar
  • 2 cups heavy cream, chilled
  • 1 cup milk, chilled
  • ½ cup Nutella
  • 1 cup bittersweet chocolate chips
  • 2 cups mini marshmallows

Instructions

  1. Whisk eggs in a large bowl for a minute of two, until light and fluffy.
  2. Slowly whisk in sugar, a ¼ cup at a time. After all sugar has been added, whisk thoroughly for another minute.
  3. Stir in heavy cream and milk.
  4. Pour 1 cup of cream mixture into a small bowl. Add Nutella ¼ cup at a time, whisking thoroughly. Add Nutella mixture back into the rest of the cream mixture.
  5. Pour mixture into bowl of an ice cream maker and freeze according to manufacturer’s instructions.
  6. About 2-3 minutes before ice cream is done churning, add chocolate chips.
  7. After ice cream is done churning, remove dasher from ice cream maker. Fold in marshmallows.
  8. Transfer to ice cream container and freeze for at least 4 hours before serving.
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