The goal was Nutella ice cream. The result was something that resembled frozen chocolate milk.
There are several issues with this recipe. The process is not detailed enough, the recipe is small (so we quadrupled it) and there’s too much vodka (it didn’t freeze correctly). So I’m going to rewrite it for you. I know, thank me later. This recipe is multiplied to make 2 quarts. That is exactly enough to fit into a KitchenAid ice cream mixer attachment.
NUTELLA ICE CREAM
1 1/3 cup Nutella
1 1/3 cup sugar
2 cups heavy cream
4 cups milk
1 tbsp vodka*
*Note: Technically, if you quadruple the vodka, it’s 4 tablespoons. That’s too much, we found out the hard way, because then the ice cream doesn’t freeze. The purpose of the vodka is for creamy consistency, not taste, so just one tablespoon should suffice.
In a mixer, combine the sugar and nutella until well blended. Gradually add the heavy cream, then gradually add the milk. Lastly add the vodka. Churn the ice cream according to your ice cream maker’s instructions. Enjoy.
