Buttermilk Ice Cream with Nutella, Cocoa and Peanut Butter
Note: You can go much heavier on the Nutella and eliminate the peanut butter if you like, or even use just peanut butter, and the recipe will still turn out great; I just used what I had on hand.
In a mixing bowl fitted with the whisk attachment, beat the Nutella, peanut butter and vanilla until smooth, 1-2 minutes. In a separate bowl, combine the salt, espresso powder, powdered sugar and cocoa powder. Add the dry ingredients and 1 cup of buttermilk to the mixing bowl; mix on low to combine, then on medium for 2-3 minutes to blend thoroughly, scraping up the bottom of the bowl several times. Add the rest of the buttermilk and the cream, and whip for 4-5 minutes until light and frothy. If any lumps of undissolved cocoa powder remain, you can pour the mixture through a mesh strainer for a smooth ice cream base.
Freeze according to the manufacturer's instructions on your ice cream maker, then transfer to a container and freeze until firm, 4-6 hours.
Yields about 1 1/2 quarts
Recipe from Curly Girl Kitchen