Parry and I experimented with several homemade ice cream recipes with the ice cream maker he got for his birthday the summer of 2011. Among them were a curry ice cream, basil/lemon balm sorbet and this one for hazelnut ice cream. The following recipe is so simple but so amazingly creamy and intense in flavor as to seem almost to be a Gelato.
Ingredients:
370 grams Nutella
410 grams evaporated milk
1/4 cup hazelnut syrup
hazelnuts, toasted and chopped
Pre-freeze the bowl of your ice cream maker according to the manufacturers instructions.
Combine the Nutella and evaporated milk in a saucepan. Heat on medium-low until Nutella is melted and thouroughly blended into the milk.
Remove from the heat and add in the hazelnut syrup. Whisk until completely incorporated.
Pour into a bowl and refrigerate several hours or overnight until well chilled.
Process in ice cream machine. When ice cream is just about done, add in the toasted, chopped hazelnuts.
Freeze in freezer.
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