Super Simple Nutella Ice Cream
It is a taste that kids can hardly resist it. The nutella can be a raw material for an ice cream to cool you down and makes you unable to do a single step away from the freezer.
- 350 grams (= 12 1/3 ounces = 1 1/2 cups = 360 ml) store-bought chocolate hazelnut spread, preferably all-natural and organic
- 410 grams (= 14 1/2 ounces = 1 1/2 cups + 1 tablespoon = 380 ml) unsweetened evaporated milk* (in French, lait concentré non sucré; I used reduced fat)
Pre-freeze the bowl of your ice cream maker according to the manufacturer's instructions.
Combine the chocolate hazelnut spread and the evaporated milk in a medium mixing bowl, and stir with a whisk until they become one, voluptuous and smooth. Depending on the texture of the spread you're using, this may take a few minutes; don't get discouraged. (To speed things up, you may use a blender/stick blender/stand mixer, or gently heat the evaporated milk beforehand.)
Cover and refrigerate until well chilled. Whisk again and churn in your ice cream maker.
If you don't have an ice cream maker, you can still make this recipe on a day when you're home most of the time. Prepare the mixture in the morning and chill for two hours. Pour into a freezer-safe container and place in the freezer. Every hour or so, remove the container from the freezer, draw the sides in with a fork (the ice cream will set on the sides first), stir vigorously, and return to the freezer. Your ice cream will be ready by dinnertime.
The only problem with that method -- besides requiring a little elbow grease -- is that the ice cream becomes quite solid the next day. Just take it out of the freezer for 15 minutes to soften before you scoop some out.