nutella ice cream

I married a man that spoons nutella like they just kissed and made up. This is an addiction he apparently inherited, being kin to a long line of nutella addicts. I discovered this very quickly in our marriage after catching him slathering it on bread, grapes, and Parmesan crackers. Now, we all have things we love obsessively, but nutella has never been on my list of things I want to spoon (yes, I know I have a lot of lists). I knew my husband had a fondness for nutella that I could never fill so I decided to experiment - combining one of his favorite things with one of my favorite things. The result was a win-win: his chocolate hazelnut craving was satisfied and I got my ice cream fill. How is this a bad plan?

For a person who has never made ice cream and has only gluttonously eaten it, a safer recipe should have been my first choice. However, I decided to do a little research and then make my own creation of goodness. The ice cream came out smooth and creamy, not icy (I hate icy ice cream). It has the consistency of frozen custard and was definitely a winner. It got my stamp of approval for its soft serve qualities, and was ranked as “the best ice cream of all time” by my husband, the nutella spooner.

Nutella Ice Cream
Adapted from Chocolate and Zucchini

Makes about 1 pint

1 jar nutella (13 ounces)
12 ounces evaporated milk

Blend the container of nutella and evaporated milk together until well combined. Chill mixture until cold. Add mixture to ice cream maker. Churn until thick. Put mixture into an air tight container and put in freezer until ready to serve.

Note: Most ice cream recipes use alcohol to prevent it from getting rock hard, and easier to scoop. This recipe is already super soft and if you add alcohol it will never set like ice cream.