How to Make Ice Cream by Nicole Weston
Author:Nicole Weston
Language: eng
Format: epub, pdf
Tags: ice cream;dairy;ice;ices;recipes;flavors;ice cream maker;homemade ice cream;making ice cream;vanilla;chocolate;coffee;fruit;nuts;sugar;spice;spices;gourmet;french style;american style;no churn;treat;philadelphia style;milk;cream;how to make ice cream;make your own ice cream
Publisher: Storey Publishing, LLC
Published: 2015-03-10T04:00:00+00:00
Ingredients
1 cup whole milk
3⁄4 cup sugar
1⁄3 cup cocoa powder
1⁄4 teaspoon salt
1 large egg
3 large egg yolks
1 cup chocolate hazelnut spread, such as Nutella
1 teaspoon vanilla extract
2 cups heavy cream
Instructions
1. Combine milk, sugar, cocoa powder, and salt in a medium saucepan. Cook over medium heat, stirring to dissolve the sugar and the cocoa powder, until the mixture is smooth and comes to a simmer.
2. Whisk together egg and egg yolks in a large bowl. When the milk mixture comes to a simmer, remove from heat and very slowly stream it into the egg mixture to temper it while whisking constantly. When all the milk mixture has been added, return it to the saucepan and continue to cook over medium heat, stirring constantly, until the mixture has thickened enough to coat the back of a spoon, 2 to 3 minutes. Remove from heat and add 1⁄2 cup of the chocolate hazelnut spread and vanilla. Allow mixture to sit for 1 to 2 minutes to melt the hazelnut spread, then whisk until it is completely incorporated. Stir in cream.
3. Cool to room temperature, then cover and refrigerate until well chilled, 3 to 4 hours, or overnight.
4. Pour chilled mixture into an ice cream maker and freeze as directed.
5. In a small, microwave-safe bowl, heat the remaining 1⁄2 cup of chocolate hazelnut spread in the microwave for 10 to 20 seconds to soften it. Drizzle the softened spread into the ice cream as you transfer it to a freezer-safe container to create a chocolate hazelnut swirl. Place ice cream in the freezer and allow it to firm up for 1 to 2 hours before serving.
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