Vanilla Ice Cream with Nutella Chunks
Posted on 27 July 2010
I’d like to pretend that the waning days of National Ice Cream Month were the inspiration for this recipe. But they’re not.
It all started when I found some Nutella in the pantry. I went through a Nutella period earlier in the year, but this jar was untouched. Coupled with that bottle of ground vanilla that appeared a few weeks ago, this was clearly an entreaty — from the universe — for baked goods.
Alas, the oven was (still) broken. So, baked goods were not an option.
But the ice cream maker was not broken. Hooray for small appliances! What about vanilla ice cream? With Nutella? Sounded heavenly — perhaps even transcendent.
Here’s the thing about Nutella: it’s thick. I mean, really thick. Those twirly swirls I envisioned rendered as chunky hunks. Mighty tasty hunks, but hunks nonetheless.
Next time (because there will be a next time), I may try melting the Nutella a bit to achieve the right viscosity.
Don’t get me wrong — I devoured three scoops in 30 seconds flat. Definitely a result worthy of National Ice Cream Month.
Adapted from Cuisinart recipe booklet