Nutella Ice Cream
makes about 2/3 quart
1 (12 ounce) can unsweetened evaporated 2% milk
1 cup + 2 Tablespoons (333 grams) Nutella
Using a standing blender or hand held immersion blender, blend the milk and Nutella until smooth. Refrigerate the mixture until completely chilled, preferably overnight. Freeze the mixture in an ice cream maker according to the manufacturer's instructions. Transfer the ice cream to an airtight freezable plastic tub and freeze for several hours until set. Enjoy!
Printed from thegalleygourmet.net