A while ago I made a big batch of ice cream custard. I divided it in half and made one Bailey’s flavoured. This is the other half, flavoured with Frangelico and an attempted swirl of Nutella. I added more Nutella flavour with homemade Nutella ganache.
To make the Nutella ice cream use this recipe but substitute hazelnut-flavoured Frangelico for the Bailey’s.
Troubleshooting Nutella Swirl
I was so optimistic as I added the ice cream custard to the ice cream machine! What could be better than Frangelico and Nutella? With our coming move, I have to use up all my booze. I thought my plan was perfect.
I was going to add layers of swirled Nutella to the ice cream and worked in batches.
I put a dollop in the centre of each layer.
When I filled up the container I took a chopstick, put it in the centre and swirled it around.
In some ways it kind of worked but overall? I was left with big chunks of super-hard and frozen Nutella which made for very awkward scooping and eating.
I was still determined to get that Nutella flavour in there to meld with the Frangelico so I came up with the idea to make my own hot Nutella sauce by creating a ganache.
The recipe is simple. You need around 1/3 cup Nutella and 1/4 cup whipping cream. If you want it more liquidy, add more whipping cream. More Nutella-y? Add more Nutella. Food is flexible!
Heat the whipping cream in a very small sauce pan slowly. Do not let boil. You want it so it is steaming with bubbles around the edges.
Pour over Nutella.
You will be whisking it but give the Nutella a second to recover from the shock of the heat.
Use a small whisk and start whisking from the centre incorporating hot cream as you go.
I always say that if you are going to be bad, be REALLY bad. Especially when bad tastes this good.
I stored the rest of the ganache in the fridge and it has hardened quite well. I am going to attempt to make Nutella truffles with frozen fruit inside. I love how one breadcrumb trail in the foodie world leads to things like Nutella truffles.
Let the adventure continue!