It was the summer between freshman and sophomore year that I went to Germany for four weeks for an exchange program with a school outside Hamburg. It was both my first trip outside the States and away from family. While this trip was years before I had culinary aspirations, I still remember the wonderful food I had there— bread spread with quark, marzipan, ice cream I lived off of for day in Berlin, giant pickles at the amusement park, sausages, the revelation of having the main meal in the middle of the day rather than the end.
There was one other food I discovered in Germany. So convinced that we did not have this wondrous product in the States, I brought home four jars. Upon returning home I gathered the family around and bestowed the gifts I brought back. The last thing I took out of my suitcase were these four jars.
“I also brought back this stuff called Nutella!” I exclaimed. “It’s the most amazing thing!”
“Why did you bring back Nutella?” my dad said. “We have it here.”
“Yes,” said my mom.
“Well, why haven’t you bought it for us before?” I said. “It’s chocolate you put on your toast!”
If you need justification, follow my 15-year-old logic and this is the perfect ice cream for eating with your morning toast.
Nutella Ice Cream
(makes about two quarts of ice cream)
1 qt milk
12 egg yolks
8 oz sugar
1 jar of Nutella (the 13 oz jar)
12 fl oz heavy cream
In a saucepan, bring the milk to a scald and remove from heat. In a bowl, whisk the yolks and sugar until light and thick. Slowly whisk the hot milk into the egg yolks. Pour this back into the pot and, stirring constantly with a wooden spoon, gently heat the custard base until thickened. The temperature should be 180º-185º. Remove from heat and add the Nutella, whisking to fully melt and incorporate the Nutella. Stir in the heavy cream. Cool the ice cream base quickly and chill well in the fridge. Churn the custard in an ice cream maker (depending on the capacity of your ice cream maker, you may need to do this in batches). Once churned, transfer the ice cream to a container and freeze for several hours before serving.
The recipe is formulated to use the whole jar of Nutella out of convenience. If you would rather have some Nutella left over to spread on your morning toast, half the recipe so you only use half the jar.