Seems like times have changed in our house. Once Peanut Butter was a staple but now it's Nutella, the european sensational chocolate hazelnut spread that is becoming popular here in the states. So what got it started was the whole "can't bring peanut butter to school" issues. Seriously where were the kids with peanut allergies when I was in school. But it's my understanding that Nutella is made from tree nuts and kids with allergies shouldn't have that either so hopefully this sticks around. I digress because this has nothing to do with ice cream but really it does link up here. I sadly haven't made much ice cream these days. Working full time and two kids makes it difficult to find the time but when I came across this super simple recipe for Nutella Ice Cream on the Chocolate and Zucchini blog I thought this was a keeper. Now I haven't tried it yet but it's next on my list. My daughter is obsessed with Nutella and ice cream too so I have a feeling this one will fly out of our freezer. And with only two ingredients....its not expensive to make and I have a feeling really good!
1 1/2 cups + 1 tablespoon unsweetened evaporated milk