Never thought it would make such a difference in homemade ice cream, to swirl a half-cup of Nutella in as it is nearly done freezing. But holy cow, is that to die for!! I realize that most readers will not have access to fresh goat milk (as we do), that makes it even better. Just limp along with fresh cow’s milk and you’ll do fine! Thanks to http://AbeautifulMess.com for the fabulous recipe and photo. We churned ours for a little longer, and it looked like the finest Italian stracchiatella. YUMS!
1 1/2 cups milk (whole milk is preferred but 2% is good too)
1 cup sugar
3 egg yolks
2 cups heavy whipping cream
1/2 cup Nutella
How to make custard ice cream
In a pot combine the milk with the sugar. Whisk together over medium heat so the sugar dissolves. In another bowl whisk together the egg yolks. Pour a few tablespoons of the hot milk mixture in with the egg yolks and stir. Once the egg yolk mixture is tempered add it to the pot of warm milk. Whisk to combine. Continue cooking over medium heat until it thickens, it should coat the spoon. Pour this thickened custard into a bowl with the heaving whipping cream. Stir to combine. Pour into an air tight container and refrigerate overnight.
Pour into your ice cream maker and follow the manufacturer directions for use. Once the ice cream reaches a “soft serve” consistency add the Nutella. Adding the Nutella before this stage can result in all the chocolate settling to the top or bottom of your container. No good—we need Nutella throughout! I found that heating the Nutella (for about 30 seconds in the microwave) made it thinner. This allowed pouring the Nutella into the ice cream while creating more of a swirl effect. Once you’ve added the Nutella, transfer to an ice cream container and freeze until hard.