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!Enjoy!
Super Simple Nutella Ice Cream
1 1/2 cups Nutella (chocolate hazelnut spread)
1 1/2 cups + 1 tablespoon unsweetened evaporated milk
1 1/2 cups + 1 tablespoon unsweetened evaporated milk
Makes about 3/4 quart
Combine the chocolate hazelnut spread and the evaporated milk in a medium mixing bowl, and stir with a whisk until they become one and nice and smooth. This may take a few minutes. To speed things up, you may use a blender/stick blender/stand mixer, or gently heat the evaporated milk beforehand. If you think its too thick you could loosen it up with a little cream.
Cover and refrigerate until well chilled. Whisk again and churn in your ice cream maker.
