Creme fraiche ice cream with Nutella

I realized after lying sick in bed yesterday that oh! it was World Nutella Day! So given I was feeling somewhat better, I decided to whip up a batch of ice cream because as we all know, nothing makes you feel better like ice cream.

I decided to swirl Nutella into one of my favorite flavors: creme fraiche. The trick to swirling in flavors into ice cream is to layer it in the container rather than adding the stir-in into the ice cream maker itself. It keeps the ice cream separated so it doesn’t just turn the whole ice cream chocolatey. (Not that I mind that so much.)

Creme fraiche ice cream with Nutella

I noticed that the texture of Nutella varies from country to country. Here it’s not very syrupy, so I would suggest adding just a bit of water at a time until you get a texture a wee bit thicker than chocolate sauce. I noticed that the Nutella became pretty firm in the freezer when I added too much in a single spot.

The tangy creme fraiche cuts through the sweetness of the Nutella. I could. Not. Stop. Eating. Straight from the ice cream maker. I’d say that would be a make again recipe, wouldn’t you?

Creme fraiche ice cream with Nutella
adapted from David Lebovitz
makes about 1 quart or 1 liter

Ingredients
1 cup (230 ml) whole milk
5 large egg yolks
2/3 cup (130 g) granulated sugar
1/8 teaspoon salt
2 cups (475 ml) creme fraiche
1 generous cup of Nutella

First, make the custard. Warm the milk, sugar and salt in a medium saucepan over medium low heat until it’s steaming. Pour the milk over the egg yolks, whisking the whole time. Add the milk/egg mixture back to the saucepan. Cook over medium heat, stirring constantly with a heatproof spatula. When the mixture thickens (at around 190 F) and coats the back of the spatula, pour the mixture through a strainer into a bowl. Chill the mixture in the fridge for a few hours until cold.
When ready to freeze in the ice cream maker, stir in the creme fraiche. Chill in the ice cream maker as directed and the ice cream is thickened.
Meanwhile, stir the Nutella (adding a little bit of water) until it can pour in a ribbon from a spoon. It’ll seize up when you first add the water, but don’t worry, just keep stirring and it’ll come back together.
Add a layer of Nutella to the bottom of the container you will be placing the ice cream in.
When the ice cream is done freezing, add a layer of ice cream over the Nutella, then a layer of Nutella, then ice cream.
Freeze for at least 2 hours.

Links:
World Nutella Day
Ms. Adventures in Italy
Bleeding Espresso