Nutella Ice Cream with and without a Machine

#entertainingwithbeth #NutellaIceCream #EasyRecipes
Learn how to make some fantastic Nutella Ice Cream with and without a Machine! From easy No Egg No-Churn Method to an egg-based custard in a machine.
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NUTELLA ICE CREAM WITH AND WITHOUT A MACHINE
Makes 1 quart of Ice Cream

*PRINT THE RECIPES HERE* https://bit.ly/2VLQWCw

INGREDIENTS:

NO MACHINE VERSION:
2 cups (480ml) heavy cream
1 can-14 oz (397g) of sweetened condensed milk
½ tsp (2.5ml) vanilla extract
¾ cup (180ml) Nutella
½ tsp (2.5ml) salt

ELECTRIC MIXER VERSION:
2 cups (480ml) heavy cream
½ tsp (2.5ml) vanilla extract
½ tsp (2.5ml) salt
1 can-14 oz (397g) of sweetened condensed milk
¾ cup (180ml) Nutella

ICE CREAM MAKER VERSION:
2 cups (480ml) heavy cream
1 cup (240ml) whole milk
2/3 cup (130g) granulated sugar
1 tsp (5ml) salt
6 egg yolks
½ cup (120ml) Nutella
1 tsp (5ml) vanilla extract
METHOD:

NO MACHINE VERSION:
Place all ingredients in a large mixing bowl. Whisk until smooth. Transfer to a freezer-safe container and freeze overnight.
ELECTRIC MIXER VERSION:
Place the heavy cream, vanilla and salt in the bowl of an electric mixer. Whip on high until stiff peaks form. Add the sweetened condensed milk. Whip until just combined. Add Nutella Whip until just combined. Remove bowl from mixer and then gently fold the mixture to assure all ingredients are well combined. Transfer to a freezer-safe container and freeze overnight.
ICE CREAM MAKER VERSION:
Place 6 egg yolks in a large heat-safe mixing bowl and set aside.

Heat cream, milk, sugar and salt in a saucepan until sugar and salt is dissolved. Then slowly pour a small amount of the cream mixture into the egg yolks whisking all the while to temper the eggs and bring them up to temperature without scrambling them. Then add the full amount of the cream mixture and whisk to combine.

Transfer mixture into a large saucepot.

Then set up your straining station which you will use to strain the custard base once it is cooked. Line a large stainless steel skillet with ice (the metal on the skillet keeps the ice cold) Then place a large, clean mixing bowl on top, and then a fine-mesh sieve on top of that.

Place your saucepot on a medium flame. Place a candy thermometer inside the pot. Whisk the mixture continuously until it reaches at least 165F. This will kill off any bacteria in the eggs. Continue to heat until 180F for thicker, creamier ice cream.

Remove the pot from the heat and whisk in the Nutella.

Then strain the mixture through the sieve. And you will see how it catches bits of cooked egg, bits of Nutella that didn’t melt, etc. When you remove the strainer your base below will be a smooth and silky base. Perfect for making ice cream!

All ow the mixture to cool. Then refrigerate for at least 2 hours and process according to your ice cream maker’s instructions.
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Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.

Видео Nutella Ice Cream with and without a Machine канала Entertaining With Beth