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Saturday, August 22, 2009

Nutella Challenge: Nutella and Hazelnut Praline Ice Cream



I love Nutella. I learned about the jar that is hazelnut and chocolaty goodness when I lived in Spain after college. Up until now, though, I've only used it to spread on bread like peanut butter (which is absolutely amazing, by the way), but when Paula at Bell'Alimento asked if I'd like to join in her Nutella challenge, I jumped at the chance to improve my Nutella repertoire.

One thing I missed while living in Europe was my ice cream maker. I decided that it's debut would be something to do with the Nutella challenge, and I will definitely be making this again. I knew the base would be the pure creaminess of a sweet cream ice cream with a ribbon of Nutella, but I wanted something more. That something came in the form of chopped hazelnuts (the only type of hazelnut I could find in the local Kroger). Thus, my Nutella and Hazelnut Praline Ice Cream was born. My taste testers were torn--either add more Nutella or leave it as is. My vote was to leave it as is, but you can add as much or as little Nutella as you'd like.

Nutella and Hazelnut Praline Ice Cream
Ice Cream Recipe from Ben & Jerry's Ice Cream and Dessert Book

1/2 cup chopped hazelnuts
1/4 cup sugar

2 cups heavy cream
2/3 cups half and half
3/4 cups sugar
1 tsp vanilla

2-3 heaping Tablespoons Nutella


Toast the hazelnuts lightly. While they are toasting, lightly oil a baking sheet. Place the sugar in a dry saucepan and cook over medium heat, stirring with a fork until melted. Swirl the pan (without stirring) until the sugar is a lovely golden brown. Add the hazelnuts and stir until completely coated. Spread on the baking sheet and let cool. Once cool, break into pieces and let cool even more in the refrigerator.

Whisk the cream, half and half sugar and vanilla in a bowl until the sugar dissolves. Pour the mixture into your ice cream maker and follow the manufacturer's directions to make your ice cream. About 2 minutes before the ice cream is done, add the praline pieces. When those are fully incorporated, stop the ice cream maker, and with a small spatula or spoon, carefully swirl the Nutella in one tablespoon at a time. (Don't over stir--just stir enough to create swirls in the ice cream.)

Transfer to a freezer-proof container with lid and freeze for at least an hour, but up to a day. (This ice cream recipe is best eaten within a day.)



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11 comments:

Kamran Siddiqi August 22, 2009 at 11:42 AM  

The ice cream looks delish! Now, I guess I should start my challenge... Oh, what to make... Hehe.

misterrios August 22, 2009 at 2:55 PM  

Awesome Ice Cream. I have to start my challenge, but I have no idea what to make!

A World in a PAN August 22, 2009 at 4:56 PM  

What agreat combination! Your ice cream looks perfect served in that glass!

Paula - bell'alimento August 23, 2009 at 7:53 PM  

Mindy, great job, it looks fantabulous :) Love it! (& I have those same glasses, they're the perfect size & great for fotos :)

Jen @ My Kitchen Addiction August 24, 2009 at 10:36 AM  

Looks amazing... I love making homemade ice cream! Your photos are beautiful, as well!

Sarah August 24, 2009 at 6:24 PM  

beautiful!!!! I love, love ,love nutella.

Chef Fresco August 26, 2009 at 10:15 PM  

it's so funny that Nutella isn't nearly as popular here as it is overseas b/c it's just so dang delicious! I bet that ice cream is to die for!

Mom August 28, 2009 at 12:46 AM  

The ice cream was amazing!! And I'm not just saying that because I'm your mother!!! Loved being experimented on!

Jamie September 9, 2009 at 3:58 AM  

Wow! Saw the word Nutella jump off the screen as I was scrolling down. This ice cream looks fabulous!

michaelm September 29, 2009 at 9:32 AM  

This looks incredible.
My daughters love this Nutella stuff.
I'll have to give it a go.
Good stuff.
~Dad

kamagra March 2, 2011 at 10:08 AM  

I love Ice cream so I don't know why when I try do make it at home I get bad results, I hope your recipe getting me good results because I always fail.m10m

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