Gluten-free Nutella ice cream
This is amazing!!!! I'm sorry to have to make such rich and not-so-light things for you, but these hot days I was craving ice cream and I decided to make this wonderful chocolate and hazelnut spread, basically Nutella -gluten- or Nocilla... Use whichever one you like best at home, although I know it's a close call.
Nocilla® was that spread our mothers used to put on our sandwiches, and then we'd immediately go off to play and burn off all that energy... On my street, we'd play marbles and spinning tops—I've always been a kid when it comes to games—with the neighborhood kids. I still have my little bag of marbles, and I have some really pretty glass ones, with inlays and everything; I wouldn't trade those for anything. I was clumsier with spinning tops, but I'd launch them from pretty close range, even if it meant missing my friend's... Do you remember? I remember some of them had longer points and were more destructive... those would stop your top and leave it damaged forever.
I sound like a grandma, hehehe, all this came to mind because of the cocoa, hazelnut, and sugar spread. On VC you have the recipe for homemade Nutella, without oils or palm butter; it's ready in 8 minutes and you can use it for this recipe.
Happy memories.
- 300g of whole milk
- 300 g of cream 35% mg
- 3 egg yolks
- 300 nutella
- 20g of honey (optional) -it does not add flavor-
- Put all the ingredients in the bowl and mix for 10 minutes, 90ºC, speed 3.
- Place in a container in the freezer* for 45-60 minutes. After that time, remove the mixture and break it into pieces. Place the mixture in a blender and blend for about 30 seconds on speed 6. Pour it back into the container and return it to the freezer for another hour. Remove and blend again in the blender. This will break up any ice crystals that may have formed. Repeat this process a total of 3 times for a creamy ice cream.
- Once thoroughly churned, freeze and use whenever you want. Remove from the freezer 5-15 minutes before using.
