I have two questions for you.
1. Do you like ice cream?
2. Do you like Nutella?
If you answered “yes” to both questions, then get your butt to the store and pick up a can of evaporated milk and a jar of Nutella. This is the richest most decadent ice cream I’ve ever had. One small scoopful will satisfy my dessert craving, and that’s really saying something because my dessert craving is usually insatiable.
By the way, how do you pronounce “Nutella”? Is it “Nut-ella” or “Noo-tella”?
Recipe from Chocolate and Zucchini
1 1/2 cups (350 grams, 12 1/3 ounces, 360 ml) chocolate hazelnut spread
1 1/2 cups + 1 tablespoon (410 grams, 14 1/2 ounces, 380 ml) unsweetened evaporated milk
Combine the chocolate hazelnut spread and the evaporated milk in a medium mixing bowl, and stir with a whisk until they become one, voluptuous and smooth. Depending on the texture of the spread you’re using, this may take a few minutes; don’t get discouraged. (To speed things up, you may use a blender/stick blender/stand mixer, or gently heat the evaporated milk beforehand.)
Cover and refrigerate until well chilled. Whisk again and churn in your ice cream maker.
If you don’t have an ice cream maker, you can still make this recipe on a day when you’re home most of the time. Prepare the mixture in the morning and chill for two hours. Pour into a freezer-safe container and place in the freezer. Every hour or so, remove the container from the freezer, draw the sides in with a fork (the ice cream will set on the sides first), stir vigorously, and return to the freezer. Your ice cream will be ready by dinnertime. The only problem with that method — besides requiring a little elbow grease — is that the ice cream becomes quite solid the next day. Just take it out of the freezer for 15 minutes to soften before you scoop some out.
Makes about 3/4 quart (750 ml).