Melissa Clark’s Chocolate Hazelnut Ice Cream
Updated Dec. 9, 2022
- Total Time
- 25 minutes, plus several hours’ cooling, chilling and freezing
- Rating
- Comments
- Read comments
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Ingredients
- 1cup heavy cream
- 2cups whole milk
- ¼cup sugar
- ⅛teaspoon fine sea salt
- 6large egg yolks
- 1cup chocolate hazelnut spread (such as Nutella)
- 1teaspoon vanilla extract
Nutritional analysis per serving (12 servings)
270 calories; 18 grams fat; 13 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 22 grams carbohydrates; 1 gram dietary fiber; 20 grams sugars; 5 grams protein; 61 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small pot, simmer heavy cream, milk, sugar and salt until sugar completely dissolves, about 5 minutes. Remove pot from heat. In a separate bowl, whisk yolks. Whisking constantly, slowly whisk about a third of the hot cream into the yolks, then whisk the yolk mixture back into the pot with the cream.
- Step 2
Return pot to medium-low heat and gently cook until mixture is thick enough to coat the back of a spoon (about 170 degrees on an instant-read thermometer).
- Step 3
Strain through a fine-mesh sieve into a bowl. Whisk chocolate hazelnut spread and vanilla extract into base. Cool mixture to room temperature. Cover and chill at least 4 hours or overnight.
- Step 4
Churn in an ice cream machine according to manufacturer’s instructions. Serve directly from the machine for soft serve, or store in freezer until needed.
Private Notes
Comments
I made this without the eggs and it came out just fine. I think it was a tad too sweet and next time decrease the sugar a bit
This is the absolute Best and Easiest hazelnut ice cream recipe. Melissa Clark, my Family LUVS you! I recently took a a few pints to a pot luck lunch with a can of whipped cream and now I’m asked to bring it when we gather. Also made a batch and last minute felt inspired to throw in some crushed Whoppers (malted milk balls) and a 1/2 cup of the mini marshmallows to the last 2 min. of your ice cream machine chilling cycle when you add any extras. ***** 5 star recipe.
I'm surprised so few people have reviewed this recipe. I made it exactly as written & it was delicious with chocolate hazelnut pirouette cookie pieces sprinkled on top. To avoid the ingredients separating make sure to follow your icecream makers directions & don't over churn.
I think that the milk and cream proportions are reversed. The recipe should be 2 c cream and 1 c milk. When I added the hazelnut spread the mixture separated! I whisked it back together but did not have the right mouth feel. I would also add 1/2 sugar as it was not sweet enough.