Friday, 13 September 2013

Nutella Triple-Swirl Ice Cream

Wow, I haven't posted for a long time! I guess I've just been so busy with school starting again. Maybe it's a bit late in the year for ice cream... nah, it's never to late for ice cream! Just before school started I had an ice cream party with all my friends. It was a lot of fun, plus I love showing off my new recipes! This is my first one, and it's the simplest (yes, really!). The other ones I made were "Sultan's Treasure" (tahini with dried fruit and other things) and another one that I don't have a name for. It's maple-bacon-pecan-brownie-sour apple-coconut swirl. If anyone has any suggestions on what to call it, I'd love to hear them!

I don't have a recipe for the nutella or hazelnut butter, since a quick google search will give you more recipes than you could ever need. I suggest making the hazelnut butter first, removing some of it and using the rest for the nutella. You can easily switch honey for the sugar and coconut milk for dairy milk in any recipe you find. This is not a quick recipe; none of them are, but this is the easiest of the three. (hey, sometimes great things require effort!)

So this is delicious and you should go make it now (seriously, it's like eating a bowl of cold, creamy nutella. How could that not be delicoius?).

Nutella Triple Swirl Ice Cream


4 cups coconut milk
1/2 cup cocoa powder
8 large egg yolks
1 1/4 cups sucanat
2 tsp vanilla extract
1/4 tsp salt
2 cups homemade nutella
1 cup salted, roasted hazelnut butter (optional: slightly sweetened)
Chocolate Swirl:
3 squares unsweetened bakers chocolate
2 Tbsp coconut oil
1 Tbsp honey

1. Melt all the chocolate swirl ingredients in a small pot on the stove top. While making the rest of the ice cream, let this mixture cool so it's still pourable but not hot enough to melt the ice cream.
2. Whisk  the cocoa powder with 1 cup of the coconut milk in a medium pot over medium heat to combine. Add the rest of the coconut milk and mix. Bring to a simmer, stirring occasionally, then remove from the heat.
3. In a bowl, whisk the egg yolks until the colour turns lighter. Slowly add the sugar while whisking.
4. Add the cocoa-coconut milk mixture into the eggs very gradually so they don't curdle. Add small amounts at a time.
5. Pour this mixture back into the pot and put over a low heat. Cook, stirring frequently, until it thickens and reaches 170-175 degrees F.
6. Pour the ice cream into a bowl and let it cool at room temperature for 1/2 hour. Stir in the vanilla extract. Put the ice cream in the fridge until it's cool enough not to form condensation on a lid, then cover with a lid. Chill for at least 4 hours, until it reaches 40 degrees F or less.
7. Pour into and ice cream maker and process according to manufacturer's directions.
8. Pour the ice cream into a container, alternating layers with the nutella, hazelnut butter, and chocolate. Try to pour the chocolate in thin strips. Swirl everything together with a knife.
9. Freeze until hard. When you serve it, make sure to take it out at least 30 minutes before serving (it takes a while to soften).