March 15, 2012

Fererro Hazelnut Ice Cream

Ice cream  has always been our favorite dessert, especially chocolate ice cream. At first, I intended to make chocolate flavor, but I saw one jar of Nutella Fererro which will be expired in April 2012 in the pantry. So, I decided to make Fererro Hazelnut instead of Chocolate ice cream.

Fererro Hazelnut Ice Cream
1 cup whole milk
1 cup heavy cream
½ tsp vanilla extract
220 ml Nutella Fererro ( 1 small jar )
1/4 cup plus 1 tbs sugar
1.5 tbsp water
6 large egg yolk
1/8 tsp salt

1. Put milk, heavy cream and vanilla extract in the sauce pan, bring it just to a boil.
2. Stir together 1/4 cup sugar and water in a pan until boil and make deep caramel syrup
3. Whisk warm cream mixture to sugar mixture in a low heat, until sugar dissolve
4. Beat egg with 1 tbs sugar and salt until increase ¾ volume and thickened.
5. Put step 3 into the egg mixture and transfer it back to the sauce pan
6. Cook the mixture at moderate low heat and stir constantly until the mixture slightly thickened ( Do not let the mixture boil )
7. Strain the cooked mixture into a bowl, put nutella. Whisk until nutella dissolved. Cool the mixture in a ice bath, until cold.
8. Transfer the mixture into the covered bowl and put in the refrigerator for 5 hours.
9. Transfer the mixture to freezer, let it stand for 4 hours.
10. Remove from the freezer and beat with a hand mixer to break up ice crystals that are beginning to form.
11. Freeze for 2 more hours and then remove from the freezer and beat again with the hand mixer. The ice cream should be thick but to soft to scoop. If it is not thick enough, return it to the freezer for additional freezing time.
12. Repeat step 10 and 11, until desirable texture. After finish, remove the ice cream into a freezer safe box with the lid on.

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