I am an avid reader of Sala Kannan's blog, Veggie Belly, and when she told me she had a recipe for Nutella ice cream, I just had to try it.
Makes about 3/4 quart
1 cup whole milk
1/2 cup heavy cream
1/4 cup sugar
1 1/2 teaspoons instant espresso
1/8 teaspoon salt
1/4 teaspoon vanilla extract
3/4 cup Nutella
Place the milk, cream, sugar and espresso in a saucepan. Cook on medium-high heat, stirring occasionally, until it starts to boil. Turn off heat and immediately add the salt, vanilla and Nutella.
Whisk until the Nutella is fully melted. Chill the mixture in the fridge for about 30 minutes or until it is cold.
Process in an ice-cream maker, according to manufacturer's instructions. Store the ice cream in the freezer.