Nutella Pacoca Ice Cream Recipe By Tasty Recipes

HOMEMADE NUTELLA ICE CREAM

Steps:

• 1. Whisk eggs in a mixing bowl until light and fluffy, 2 minutes.
• 2. Whisk in the sugar, a little at a time, then continue whisking until completely blended, 1 minute more.
• 3. Add the Nutella and whisk to blend.
• 4. Pour in the heavy cream and milk a little at a time and whisk to blend.
• 5. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.
• 6. After the ice cream stiffens (about 2 minutes before it is done), add the hazelnuts, then continue freezing until the ice cream is ready.
• 7. Transfer the ice cream mixture into a container with a lid and place in the freezer for at least 8 hours or until firm.
• 8. Tip: This ice cream is better when it is firm rather than in soft serve form because the creaminess is more defined. I usually wash an empty ice cream container to put the finished product in and it works great!
• 9. Enjoy!
• 10. TRY THIS METHOD FOR AN EVEN CREAMIER EXPERIENCE: I made the Homemade Nutella Ice Cream the other day, only this time I cooked the eggs to see how it would turn out. I beat the eggs and sugar together and then added the milk. I cooked it, while whisking, until it got to scald temperature. At this point I noticed it was thickening up like a custard so I took it off the heat and set it aside. I then put the Nutella in a bowl and while slowly adding half of the cream, I blended it until smooth. Then I added the remaining cream to the custard which helped to cool it down so that I could combine together the custard mixture with the Nutella mixture. At this point it was ready for the ice cream freezer and I followed the above directions. When the ice cream was finished, I placed it in my refrigerator's freezer until firm. I was amazed that the ice cream was even creamier by following this method but whichever one you choose to use will turn out fantastic!
• 11. Per some member's concerns about using eggs or not, I made the ice cream without them. I was not impressed to say the least so I took a picture of the eggless ice cream so everyone can compare and make their own choice as to which way they want to go! Whichever way you choose, I hope you enjoy it!

CHOCOLATE & DULCE DE LECHE ICE CREAM RECIPE BY TASTY

Steps:

• In a large bowl, whip the cream until soft peaks form.
• Add the condensed milk and cocoa powder, then whip until smooth.
• Drizzle the dulce de leche on top.
• Carefully swirl in the dulce de leche, making sure it is not blended into the cream.
• Transfer the mixture to a baking pan or bowl, then freeze.
• Serve with more dulce de leche.
• Enjoy!

NUTELLA ICE CREAM

Steps:

• Combine ingredients in a mixing bowl using a wire whisk. Nutella should be distributed through the mix but you will still have some flecks and small chunks of that do not dissolve.
• Pour mixture into ice cream freezer and freeze according to manufacturer's directions. For a firmer ice cream, place into freezer after removing from machine and freeze an additional 2-4 hours or until it reaches desired consistency.

NUTELLA® ICE POPS

Steps:

• Blend whipped cream, milk, and chocolate-hazelnut spread in a blender until smooth and thickened, about 2 minutes.
• Pour mixture into ice pop molds; freeze until solid, at least 3 hours.