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Nutella ice cream

May 11, 2010

I think this might be the best thing I’ve ever eaten. Controversial statement I know, but I don’t even like ice cream that much! Simon tried out his brand new, double barrel ice cream maker with some seriously rich ice cream… egg yolks, cream and nutella — what more could you want in a dessert?

Simon’s guide to ice cream

Adapted from Simon’s ice cream blog ‘The Mitch’s ice cream Sunday’

To make ice cream, you have to start by making custard. Because this involves heating things up, and ice cream, by definition, is served cold, you will need to do this at least a couple of hours before your preferred serving time. Custard consists of three things: eggs, milk and sugar. The proportions of each can be varied depending on your recipe, but I always do this step the same way:

  1. Heat up the milk in a small saucepan. It doesn’t have to be super-hot, and certainly should not be allowed to boil.
  2. Meanwhile, lightly beat the eggs and sugar in a separate bowl with a fork or whisk. Some folk advocate separating the eggs and just using the yolks, which will give a richer, more custardy ice cream, though you may need to use more eggs to compensate for the reduced volume. Putting in the egg whites certainly works fine, though seems to lead to a slightly fluffier ice cream – something the purists would disagree with, but i’m a new-skool kind of guy…
  3. Take your hot milk and pour it slowly into the eggs/sugar mix, stirring the whole time. Doing this slowly whilst stirring ensures the eggs can slowly adjust to the heat of the milk, and won’t instantly cook.
  4. Transfer this mix back into the saucepan. Keep it on a medium heat and stir continuously until it starts to thicken. It doesn’t have to be mega-thick, just enough so it coats the back of your stirring spoon. It is mighty important not to let the custard get too hot! At some point between 74 and 90 degrees Celsius, the egg protein gets all screwed up and separates itself from the rest of the custard, leaving you with scrambled eggs floating in sweet milk. Not cool. I keep the hot-plate at a temperature mid-way up the dial and it seems to work OK. Just keep stirring and watch carefully. Once it thickens, take it off the heat and keep stirring for another minute or two. If it starts to boil, you’re screwed…
  5. If you’re adding any spices to the ice cream, it’s best to add them during this heating stage so the flavours get released through the custard. Also, any ingredients that would benefit from being dissolved (fancy sugars, syrups etc) should be added during this part of the process.

So, once you’ve got your custard made, set it aside to cool down. Go out and kick the footy or read a book or go visit your parents. Then do this:

  1. Once the custard has cooled down to room temperature, add in your cream, if using it. Any additional liquid flavours should be also be added now.
  2. If you’ve got some time left before you wanna serve the ice cream, stick the mixture in the fridge to cool down further.
  3. Plug in and turn on the ice cream machine (see your manual for details). Pour the mixture into the machine and watch the magic happen. If it doesn’t freeze properly, you may have too much sugar, or simply too much liquid in the machine.
  4. If you have solid ingredients (nuts, chocolate bits etc), wait until the mixture is partially frozen and then just drop them into the machine as it turns.

And that’s about it. There’s a few things to consider, but it’s actually pretty simple to do, and pretty hard to stuff up.

The specifics of nutella ice cream

You’ll need

  • 300ml milk
  • 3-4 egg yolks
  • 300ml cream
  • 50g sugar
  • 200g nutella

Custardise the eggs milk and sugar. When it’s cooled down a little bit, whisk in the nutella. When it’s cooled down completely add the cream and chill, then put it in the ice cream machine. Easy!

4 Comments leave one →
  1. louisa permalink
    May 12, 2010 11:17 am

    Does Simon recommend a particular ice cream maker? I had one in the US but it used quantities of ice and salt and was a bit of a demon to get out and use. The one in the picture looks easier.

    • May 12, 2010 12:47 pm

      Oh gosh, ice and salt sounds like a bit of a nightmare! I’ll let Simon answer in detail, but we just gave him a new one for his birthday. I did a bit of research and cuisinart seemed to get high praise from ice cream makers. I got it off

    • Simon permalink
      May 12, 2010 1:03 pm

      Yes indeed, the double-bowled Cuisinart is a fine machine. I have also previous used the Krups GVS2, which is a great if you only want to make one flavour at a time.

      I think ice and salt are only used in old-skool ice cream machines. The newer ones have a space-age bowl that you just need to pop in the freezer until it’s mixing time.

      • May 12, 2010 1:22 pm

        You can get single flavour cuisinarts too! They’re very cheap actually.

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