Nutella Ice-cream

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.

Oven Crespella with Nutella Sauce

Alright, this is an easy one.  Eliese sent it to me a while ago and I can't believe I haven't made it more often.  It's like a popover pancake; so easy to mix, with minimal clean up and you just pop it in the oven.  It is delicious with strawberries, though I've had it without and wouldn't have known it was missing anything.  I've found that 1/2 a cup makes more than enough nutella sauce (which isn't necessarily a bad thing), so you might want to skim back a bit.

 3/4 cup all-purpose flour

2 large eggs

1/4 cup granulated sugar

1 teaspoon pure vanilla extract

1/2 teaspoon salt

1 1/2 cups plus 3 tablespoons whole milk, divided (I've used 2% with success if whole milk isn't on hand)

2 tablespoons unsalted butter

1/2 cup chocolate-hazelnut spread such as Nutella

Garnish:

confectioners sugar
chopped strawberries

Put a 12-inch ovenproof heavy skillet in middle of oven and preheat oven to 450°F.

Whisk together flour, eggs, sugar, vanilla, salt, and 1 1/2 cups milk in a bowl.

Add butter to skillet and heat in oven until golden, about 1 minute. Pour batter into skillet and bake until puffed, set, and golden, 20 to 25 minutes.

Meanwhile, whisk together Nutella and remaining 3 tablespoons milk until smooth. Thin sauce with additional milk if necessary.

Cool pancake in skillet on a rack 5 minutes (it will sink). Dust with confectioners sugar and drizzle with sauce. Serve with berries.