Yummy Ice Cream

First, a public service announcement. Seeing as I didn't win the $275 million Powerball drawing last week, I figured I might enter the drawing for a $50 Williams-Sonoma gift card. It might help soothe my bruised wallet some. The Clean Plate Club is offering the prize on their blog.

I first learned of Nutella from my mother, who returned home from somewhere with it (not to be confused with the Vegemite she brought back from Australia. No offense to my Aussie readers, but, Ick.

This recipe from Chocolate and Zucchini, sounds outrageous. Is it ice cream season yet? Can I find room in the freezer for the bowl?

Super Simple Nutella Ice Cream

• 350 grams (= 12 1/3 ounces = 1 1/2 cups = 360 ml) store-bought chocolate hazelnut spread, preferably all-natural and organic
• 410 grams (= 14 1/2 ounces = 1 1/2 cups + 1 tablespoon = 380 ml) unsweetened condensed milk (a.k.a. unsweetened evaporated milk or lait concentré non sucré; I used reduced fat)
  

Makes about 750 ml (3/4 quart).

Pre-freeze the bowl of your ice cream maker according to the manufacturer's instructions.

Combine the chocolate hazelnut spread and the evaporated milk in a medium mixing bowl, and stir with a whisk until they become one, voluptuous and smooth. Depending on the texture of the spread you're using, this may take a few minutes; don't get discouraged. (To speed things up, you may use a blender/stick blender/stand mixer, or gently heat the evaporated milk beforehand.)

Cover and refrigerate until well chilled. Whisk again and churn in your ice cream maker.