Ingredients
2 cups Whole Milk
1 cup Pouring Cream
1 teaspoon Vanilla Essence
3/4 cups Caster Sugar
5 whole Egg Yolks
4- 1/2 ounces, weight Nutella
Method
Sources
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Recipe1M+
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pure vanilla extract — everyday baking, custards, frosting
Vanilla syrup — lattes, cocktails, milkshakes, dessert sauces
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Grade A bourbon vanilla beans for custards, ice cream, extracts
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Adjustable stand — hold cookbook or tablet at eye level while cooking
Pure vanilla extract — everyday baking, custards, frosting
Vanilla syrup — lattes, cocktails, milkshakes, dessert sauces
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over a stove, heat the milk, cream and vanilla over medium heat until it reaches about 85 degrees c (185 degrees f). remove from heat. in a separate bowl, whisk the sugar and egg yolks together for 5 minutes. gently add 1 ladle of the hot milk mixture to the egg yolks and whisk in. repeat this one ladle at a time until the milk/cream mix is completely incorporated into the egg/sugar mix. gently heat the custard (milk/egg) mix in a clean pot over a medium heat again. simmer until the custard starts to thicken; it should be thick enough to cover the back of the spoon you are using, not run off straight away. transfer the custard to the fridge until cooled completely. churn the mixture in your ice cream machine. when the ice cream is almost ready, slowly drizzle the melted nutella into the ice cream. as the machine turns, the nutella will break up into little bits and freeze. freeze until firm.