Things have been a little nutty around here. Life has shifted into high gear and I’ve been having a tough time keeping up. As a result, I haven’t paid nearly as much attention to this blog as I would like. I hope this post makes up for that. Besides a few other life changing events I will soon be experiencing, my baby girl (who’s a baby no longer) will be graduating from high school and flying the coop. So, of course, I must give her a proper send-off. A celebration is in order. To prepare for that auspicious occasion, I’ve been test driving a few recipes. This one was a personal request of my daughter–one of her favorite foods, Nutella, turned into one of her other favorite foods, ice cream. So luscious, so delicious, and so insanely easy to make–maybe too easy!!–I might have to make it all the time. Uh oh.
Nutella Ice Cream
Really, the only thing tricky about this recipe is that you need an ice cream maker. They are not expensive (Costco is currently selling a Cuisinart model for under $30), and totally worth it. Be sure to freeze the bowl of your maker at least a day before you plan to use it.
In a blender, combine a 12 ounce can of lowfat unsweetened evaporated milk and a 13 ounce jar of Nutella. Blend until completely smooth. Refrigerate the mixture until well-chilled, at least an hour.
Pour mixture into the frozen bowl of your ice cream maker, turn it on, and churn according to manufacturer’s instructions. Transfer to an airtight container and freeze for several hours until set.
Scoop and serve and, if you want to gild the lily just a bit, add a couple of hazelnut cream wafer cookies, or Manner schnitten as they’re known around here. Yum, yum.
Adapted from Chocolate and Zucchini
Makes 3/4 Quart: