Now for the belated man-post:
Below is my improvisation with slight help from the ATK:
1 1/2 c. whole milk
1 1/2 c. heavy cream
3/4 c. sugar
1 tsp. vanilla extract
4 large egg yolks
6 tbs. nutella
1. Prepare ice-bath: set medium bowl in a large bowl filled with ice and water.
2. Heat milk, cream, 1/2 c. sugar, vanilla in med. sauce pan over med. heat. Stir until sugar dissolves and hot (~175°, if you have a thermometer handy)
3. In a separate bowl, mix yolks, 1/4 c. sugar, and nutella. Slowly add 1 c. of milk mixture to temper egg mix. Then add egg/milk mix bake into sauce pan and heat until hot, not simmering (~180°).
4. Put in ice-bath for 10 mins. Obviously the medium sized bowl and not the one with the ice! Then chill in fridge for 3 hrs.
5. But the nutella custard into your ice-cream machine and churn (25-35mins.). It should look like soft serve at this point. Then put into containers and freeze for at least 3 hrs. but, if you can wait this long, overnight.
I realize not everyone has an ice-cream attachment to their stand-mixer, but here is one reason to think about it. It has a consistency ten times better than anything you buy at the supermarket or even at a parlor. The one drawback is that you have to eat it within a week or else it gets freezer-burn, ha! as if that is a problem.
