Chocolate Nutella Ice Cream

Summer might be over, but for me it’s never too cold for ice cream! So continuing with my No Yolk Left Behind series, I’ve written my very first ice cream recipe: Chocolate Nutella Ice Cream. I don’t care what anyone says. Ice cream isn’t ice cream without egg yolks. For the most decadent ice cream, start with a creme anglaise base. This recipe is chocolatey, rich and silky smooth. The only topping it needs is whipped cream, but it’s certainly perfect all by itself.

In a medium sauce pan heat the condensed milk, cocoa, Nutella, and about 1 1/2 cups of the milk and cream mixture, whisking constantly until the chocolate melts and no lumps remain. Add the rest of the milk and cream and heat the mixture until hot, but not boiling.

Meanwhile in a medium bowl whip the yolks and sugar with an electric mixer or whisk until pale yellow and thick. This is called blanchir. Once the milk chocolate mixture is hot, slowly, I repeat, slowly add it to the yolk mixture, one ladle at a time, while whisking vigorously and constantly. If you add the hot liquid too quickly it will cook your yolks and you’ll have scrambled eggs. And trust me that is not the next great Ben and Jerry’s flavor!

Once you’ve added about 1/3 of the milk mixture and the yolk mixture is relatively hot, gradually pour it back into the pan with the rest of the milk, constantly whisking. Turn the heat back on low and heat the mixture once more until it thickens. This step is crucial. There is a fine line between a thick and silky creme anglaise, and curdled eggs. The key is to keep the flame low and heat the mixture gradually while stirring constantly. Use a spatula and be sure to scrape the bottom of the pan while stirring to keep it from sticking and burning. You’ll know it’s ready when it coats the back of a spoon.

Strain the mixture into a bowl over ice. At this point add the vanilla extract and a pinch of salt. Once cooled, process in an ice cream machine. I used the restaurant’s ice cream machine, but at-home machines work just as well. When it’s finished processing, allow it to cool in the freezer for at least another 2 hours to completely set.

Chocolate Nutella Ice Cream

yield: 2 quarts
prep time: 45 mins plus processing and freezing time


3 cups whole milk
2 cups heavy cream
1 14oz can sweetened condensed milk
3/4 cup cocoa powder
1/2 cup nutella
9 yolks
1/2 cup sugar
1 t vanilla extract
pinch of salt


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