Nutella Ice Cream Without an Ice Cream Maker

Recipe with beaters and also with the Bimby, using pasteurized eggs.
For the love of my grandchildren, here’s everything for them.
Who would’ve thought that at my age I would become a sweet tooth?
I was little, and in my grandmother Maria’s pastry shop, they made semifreddo ice creams and truffles.
I grew up with the smell of vanilla and anise instead of baby cologne. A flavor dear to me was Gianduia.
With this Nutella Ice Cream without an ice cream maker, I managed to get close with this recipe by replacing gianduia with Nutella, which makes the mixture elastic and very similar to the flavors of the ice cream shops of the past.

Thought for you:

Nutella Ice Cream Without an Ice Cream Maker

Cost: Inexpensive
Rest time: 6 Hours
Preparation time: 20 Minutes
Portions: 8 People
Cooking methods: Bain-marie
Cuisine: Italian
Seasonality: All seasons

508.71 Kcal

calories per serving

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Energy 508.71 (Kcal)
Carbohydrates 25.89 (g) of which sugars 19.82 (g)
Proteins 6.75 (g)
Fat 42.69 (g) of which saturated 12.04 (g)of which unsaturated 6.17 (g)
Fibers 3.62 (g)
Sodium 18.36 (mg)

Indicative values for a portion of 118 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

2 cups heavy whipping cream
7 oz Nutella® (or other spread of any flavor)
4 egg yolks
1 packet vanillin
2 tbsp unsweetened cocoa powder
3.5 oz 60% dark chocolate
as needed hazelnuts

Tools

What we need to make

2 Bowls
1 Parchment paper
1 Pot
1 Electric whisk or the Bimby
1 Container for freezer with a 1-liter lid
1 Baking sheet
1 Spatula

Steps

To make

The first thing to do is to put the cream in the freezer 30 minutes before.
Prepare the dark chocolate wafer with which we will decorate our ice cream.
Heat the dark chocolate pieces in a bain-marie.
Once it has melted, place a sheet of parchment paper on a baking sheet and pour the melted chocolate.
Spread it on the sheet and put it in the freezer as it will be needed later for decoration.
Then proceed to whip the cream, add the vanillin, and start to whip it firm.
When the cream is whipped, put it in a bowl and store it in the fridge.
Separate the egg yolks from the whites, take only the yolks, add 50 g of water, and beat them with the whisk for 3 minutes.
We will not use sugar in this recipe, so as a sweet source for both pasteurization and the recipe itself, we will use only Nutella. Once the eggs are beaten, we will mix them with Nutella.
Mix the compound with the whisks and then take a saucepan with water, place the bowl with the mixture of egg, water, and Nutella, and at a very low temperature, continue to whisk for at least 4 minutes. Then set aside.
Take the whipped cream out of the fridge, and blend in the pasteurized egg mixture,
with the whisks, but at a slow speed, until you get a smooth and homogeneous mixture.
Pour all the mixture into a 1-liter container with a lid, then break the chocolate slab that we had put in the freezer and place some hazelnuts here and there.
Transfer to the freezer for at least 6 hours
Here is the Nutella Ice Cream without an ice cream maker ready.
The cream must be in the freezer at least 30 minutes before you whip it.
Heat the dark chocolate pieces in a bain-marie.
Once it has melted, place a sheet of parchment paper on a baking sheet and pour the melted chocolate. Spread it on the sheet and put it in the freezer as it will be needed later for decoration.
Make space in the freezer, and 30 minutes before, put the cream and the jug to chill.
After the time has passed, insert the butterfly and pour the cream into the jug, then add the vanillin
Whip without the measuring cup at speed 3.5 until you see through the opening that the cream is ready. Be careful not to let it clump, otherwise you’ll have just butter.
When the cream is whipped, put it in a bowl and store it in the fridge.
Separate the egg yolks from the whites, take only the yolks, add 50 g of water, and beat them with the measuring cup for 3 minutes at 176 °F speed 5.
We will not use sugar in this recipe, so as a sweet source for both pasteurization and the recipe itself, we will use only Nutella. Once the eggs are beaten, we will mix them with Nutella, and beat for 3 minutes at 176°F speed 5. Set aside and let cool slightly.
As soon as the egg and Nutella mixture has cooled,
take the whipped cream out of the fridge, and incorporate it into the jug together with the pasteurized egg mixture,
Place the measuring cup and mix for 3 minutes speed 3, until you get a smooth and homogeneous mixture.
Pour all the mixture into a 1-liter container with a lid, then break the chocolate slab that we had put in the freezer and place some hazelnuts here and there.
Transfer to the freezer for at least 6 hours
Here is the Nutella Ice Cream without an ice cream maker ready