Back in May, my new food blogging friend, Jen, of My Kitchen Addiction, posted a tweet about needing a few guest posts on her blog during the summer. I quickly replied and was flattered when Jen gave me the opportunity to write a guest post for her. While e-mailing each other with ideas, I invited Jen to write a guest post here on Flavia's Flavors, which she was more than happy to agree to! Her guest post comes at a perfect time since Peter and I are currently away on vacation in Rome, Italy. And what better recipe to share with you than a Nutella Espresso Ice Cream! I think Jen's combination of these two very Italian ingredients is perfection in this wonderful ice cream recipe, and I plan on trying it as soon as we return home. If you have not explored Jen's blog, you must take some time to do so--it's filled with delicious recipes and fantastic pictures. Thank you, Jen, for sharing a great recipe and "benvenuta" to Flavia's Flavors!
A few weeks ago, Flavia was kind enough to share her recipe for Eggplant Parmigiana over at my site, My Kitchen Addiction. I was thrilled that Flavia also invited me to drop by Flavia’s Flavors to share a recipe of my own!
I am not Italian (though, I wish I was!), but I do Iove Italian flavors...especially Italian desserts! My husband and I love to visit Boston, and one of our favorite parts of city is the Italian North End. No trip to Boston is complete without stopping for an espresso and something chocolatey from the pastry shops in the North End. Since I have a few months to wait until my next trip to Boston, I thought it would be fun to incorporate all of those flavors into an ice cream in the meantime!
Over the summer, I finally discovered the secret to rich and creamy homemade ice cream. I start with a custard base and add my favorite flavors (in this case, Nutella and espresso) for simple, but amazing ice cream at home. To take this recipe up a notch, consider serving the ice cream topped with caramel sauce and chopped hazelnuts!
Nutella Espresso Ice Cream
2 cups heavy cream
1 1/2 cups whole milk
3/4 cup Nutella chocolate hazelnut spread
2 tablespoons instant espresso powder
4 large egg yolks
1/2 cup granulated sugar
Combine the heavy cream, milk, Nutella, and espresso powder in a saucepan over medium-low heat, stirring frequently until the Nutella and espresso powder are incorporated into the liquid. Bring to a simmer.
Meanwhile, beat the egg yolks and granulated sugar in a mixing bowl with a hand mixer until the mixture becomes light in color and falls back into the bowl in ribbons. While continuing to beat the eggs and sugar, gradually add 1 cup of the hot liquid to the egg mixture to temper the eggs. Once the hot liquid has been incorporated, pour the mixture into the sauce pan.
Continue to cook the custard base over medium-low heat, stirring occasionally, until the mixture coats the back of a wooden spoon. Let the custard cool slightly, then transfer to a clean mixing bowl, cover with plastic wrap (making sure that the plastic wrap is pressed against the surface of the custard), and refrigerate.
Once the custard has cooled, freeze in an ice cream maker according to the manufacturers directions. When the ice cream has reached a soft serve consistency, transfer it to an airtight container and freeze for a few hours until the ice cream has hardened.
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