Welcome to another edition of Ice Cream Fridays. Every Friday during the next few months (or until I get tired of it) you can look forward to a new ice cream recipe which will hopefully inspire you to break out your old dust covered ice cream maker that is hiding somewhere in a closet (yes, I'm talking about you). Since I'm always looking for inspiration and ideas, feel free to leave me a comment here on my blog or on my facebook page, and let me know what ice cream flavor you would like to see. Who knows, you might just get lucky and it will be featured the following week.
Since July is National Ice Cream month, which was appointed by President Ronald Reagan in 1984, lots and lots of ice cream recipes have been popping up all over the blog world. At least once a day, I will have one ice cream recipe made by one of the blogs I read pop up. Trying to come up with different flavors is actually becoming harder and harder. You can find any and everything from plain vanilla and chocolate to the very fancy ice creams, some even containing basil, lavender or other exotic flavorings, on all kinds of blogs.
So this week I decided to keep it easy and simple, and make a quick ice cream that did not require me to turn on my stove, which right now with temperatures well over 110 degrees, is a welcome relief. A blender is all you need for this ice cream. I was looking all over the place for a good recipe including one of my all-time favorites: Nutella. If you have never had it, you're missing out big time on this delectable chocolate hazelnut cream that originated in Italy. I couldn't settle on one single recipe, so I decided to combine a few that I found, and make it my own. One of the recipes called for vodka, but being the "rebel" that I am I decided to use a liqueur that I thought would complement this ice cream so much better, hence the Frangelico, a hazelnut liqueur.
The ingredients are simply put in a blender, mixed up and then chilled for a while in the refrigerator before churning them in an ice cream maker.
The result; a most wonderful creamy ice cream that reminded me a lot of gianduja gelato, which is one of my all-time favorites. This ice cream was so good, I could easily eat it every day. Even my chocolate hating husband was in love with this one, and that to me is the best compliment ever.
If you are as excited about Nutella as I am, then this ice cream is most definitely a requirement to make!
Nutella Ice Cream with Frangelico
2/3 cup Nutella
2/3 cup sugar
1 cup heavy cream
2 cups milk (I used 1 %)
2-3 tablespoons Frangelico
In a blender add the Nutella, sugar, heavy cream, milk, and Frangelico. Mix until well blended. Refrigerate mixture for about 3 hours, or until well chilled.
Churn ice cream according to your ice cream manufacturer's directions.
Freeze for 4 hours before serving.