Homemade Nutella Ice Cream Recipe from New England Desserts by Tammy Donroe Inman – Book Review and Recipe
I was sent a copy of New England Desserts at no charge from Globe Pequot Publishers. All opinions are my own.
About New England Desserts:
Homemade cakes, cookies, candies, pies, crisps, cobblers, crumbles, and ice cream—year round!
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Since the very first taste of maple syrup, New Englanders have pined for something sweet. The region’s native plants (corn, squash, pumpkins), orchard fruits, fresh dairy products, even the early ice industry, have all been used over the past four centuries to create culinary inspirations for our developing nation.
From the mountains of Maine to the farms of Vermont to the beachside villages of Cape Cod, New England has earned a reputation for fantastic desserts. What started out as necessary, high-calorie sustenance has become an exercise in pleasure and a celebration of the seasons.
Indeed, it’s not officially summer in New England until shortcake is soaked in sweet strawberries and cream. Soon blueberries, cherries, peaches, blackberries, and plums make an appearance, begging for crisp, nutty toppings, buttery crusts, and a melting pool of vanilla ice cream. New Englanders know how to sweeten the pot by bringing out the best in local ingredients. The result of this vibrant seasonal calendar is a rich repertoire of flavors ripe for celebration and reinvention.
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You can purchase New England Desserts on Amazon.com
About the Author:
Tammy Donroe Inman was born in Maine, bred in New Hampshire, and has lived in Massachusetts for more than 30 years. She is a trained chef, cooking instructor, and author of Wintersweet: Seasonal Desserts to Warm the Home, praised by USA Today, the Wall Street Journal, and the Boston Globe.
After earning her chops in the test kitchen of Cook’s Illustrated and behind the scenes of the television show America’s Test Kitchen, she has spent nearly 20 years writing about food for Fine Cooking, Parents, Yankee, the Boston Globe, Boston magazine, and Serious Eats. She was also the force behind the beloved blog, Food on the Food, named “Best of the Web” by Saveur.
Homemade Nutella Ice Cream
Makes 1 1/2 quarts
- 1 1/2 cups heavy cream, divided
- 2 large egg yolks
- 3/4 cup milk (not skim)
- 1/4 granulated sugar
- 3/4 cup Nutella, well stirred
- 1/2 tsp vanilla
- 3/4 cup Grape Nuts, if desired
- Add 3/4 cup of the cream to a large bowl. Set a strainer over top and place by the stove.
- In a medium saucepan off the heat, whisk the yolks then slowly whisk in the milk.
- Whisk in the sugar
- Stir in the remaining 3/4 cup cream
- Cook over medium heat, stirring constantly with a wooden spoon, until it comes to a bare simmer, 5 – 8 minutes.
- Remove the pot from the stove and pour the hot mixture into the strainer bowl.
- Remove the strainer
- Whisk in the Nutella until dissolved. Stir in the vanilla.
- Chill, covered in the refrigerator, until cold 4 – 6 hours or overnight.
- Freeze in an ice cream maker (I have linked to the ice cream maker that I use. I like it. It works well. I have an extra freezer bowl so I can make two batches of ice cream one after another if I want – for making an Ice Cream Cake.) according to the manufacturer’s instructions.
- If using, stir in the Grape Nuts after churning (I did not use them. They did not appeal to me).
- Transfer to a freezer safe container and freeze until firm 6 – 8 hours
- Store in the freezer for up to one month
How Was the Homemade Nutella Ice Cream?
Do you really have to ask that question?
It’s amazing! Chocolatey but not too chocolatey with the hazelnut undertones. I find that a sliced banana is a perfect accompaniment. Sliced strawberries would also be delicious I am sure.
There are a myriad number of other recipes in the book I am looking forward to trying. I see many sweet treats in our future!
