Quick & Easy Nutella Icecream

**Rouge** · June 2nd, 2008, 05:22 PM

I got this recipe from the Zucchini & Chocolate blog that I follow. It's an old recipe but I only got my ice cream churn recently so I looked it up to make it.

Basically what you do...

- 350 grams store-bought chocolate hazelnut spread, preferably all-natural and organic
- 410 grams evaporated milk

Mix the two either by whisk or with a hand held or stand mixer until the mixture combines completely. Refridgerate the mix for a few hours till cold. Pour into ice cream churn and following manufacturers instructions you'll get some nutella ice cream in no time. I was a bit impatient and didn't chill the mix so mine didn't set properly till the next night, and as we were out last night we didn't get to have it. So it will be dessert tonight. I would also recommend making it 2 days in advance just in case its not set in time. But it is soooo worth it! Its the best chocolate ice cream I've ever had!

For those without churns:

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.