Nutella Novice

I always thought Nutella was just a fancy European chocolate sauce and as someone who’s not passionate about chocolate I wasn’t particularly interested. In fact, although it’s frequently found on breakfast tables throughout Europe I was never even tempted to try it during my travels. Breakfast is bread, cheese, maybe some ham, coffee, and a cigarette. Breakfast is decidedly not chocolate

So I was surprised to learn a couple of months ago that Nutella is actually hazelnut butter flavored with chocolate. That put a whole new complexion on things and I added it to my current grocery list – I wanted to try it and see what the fuss was about. It took a month (and several grocery lists) before I was in a store that sold Nutella and I bought a jar. When I got home it went into my pantry and I forgot about it for another month before noticing it and trying a bite. It was pretty good – nothing to write home about, but then I was already at home – and I forgot about it again. Until I made a batch of lavender ice cream.

Breakfast is bread, cheese, maybe some ham, coffee, and a cigarette. Breakfast is decidedly not chocolate.

The ice cream was good, but needed something. But what? I remembered the Nutella and decided to add a spoonful. Delicious, and then I realized the perfect use for the Nutella was swirled into espresso ice cream. So I picked an ice-cream custard recipe (from David Lebovitz’s Fine Cooking article, “Scooped,” June/July 2009), added some espresso powder, and swirled in the Nutella. Woo hoo! This is some good stuff, and if you really want to kick it over the top, drizzle it with some Fra Angelica, for another hazelnut kick with a brandy back.

Espresso Ice Cream with Nutella Swirl
Makes 1 1/2 quarts.

2 c heavy cream — divided
1 c whole milk
2/3 c sugar
Pinch of salt
1 1/2 tbsp Espresso powder
5 egg yolks — lightly beaten
2/3 c Nutella

Heat 1 cup heavy cream and milk with sugar, salt, and Espresso powder over medium heat, stirring frequently, until sugar dissolves, small bubbles begin to form and temperature is about 175 degrees.

Slowly add half of hot cream mixture to beaten egg yolks, whisking constantly and vigorously to avoid curdling. Then whisk egg mixture back into the cream. Place pan back over medium heat and cook, stirring, until mixture thickens and coats the back of a spoon. You should be able to draw your finger through the custard and leave a trail.

Pour custard through a sieve into a 2 quart bowl. Whisk the 2nd cup of heavy cream.

Place this bowl in a larger bowl, add ice and cold water and chill until ice melts. Cover medium bowl and refrigerate for at least 4 hours.

Add to ice cream maker and process according to manufacturer’s directions. Scoop ice cream into a plastic container, drizzle in Nutella, and swirl with a knife (this will be easiest if the bowl is on a moist kitchen towel). Freeze for at least a couple of hours to harden.

Try Espresso Ice Cream with…
Mititei (Romanian Sausages)
Lamb Steaks with Gremolata
Cuban Braised Pork

Technorati: Food | recipe | kevin d weeks | seriously good | dessert | ice cream

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