Here's an easy to follow recipe for Nutella ice cream by Giada De Laurentiis. My "kitchen disaster" happened because I didn't use enough eggs. The end result was a milkshake batter, which in my opinion, is far more sinfully delicious than a scoop of ice cream.
Chocolate Hazelnut Ice Cream
2 c whole milk
1 c heavy cream
1/2 c granulated sugar, plus 1/4 c
4 large eggs yolks
1/2 tsp vanilla extract
1/2 c Nutella spread
1/2 c toasted hazelnuts, crushed for garnish
Directions
In a saucepan combine the whole milk, cream and 1/2 cup sugar over medium heat, and cook until the sugar dissolves, about 5 minutes.
Meanwhile, in a medium glass bowl, whip the egg yolks with the remaining 1/4 cup sugar using an electric mixer. Whip until the eggs have become thick and pale yellow, about 4 minutes. Slowly pour 1/2 cup of the warm milk/cream mixture into the egg mixture and stir vigorously. Add this mixture back into the saucepan and cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes.
[Kitchen Disaster: If you're in the mood for milkshakes, use just 2 egg yolks instead of 4 yolks. The custard won't reach a thick consistency. Continue on with the recipe. The end result will be kick ass chocolate milkshakes for dessert instead of ice cream.]
Place a fine mesh strainer over a medium glass bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and Nutella until it dissolves. Chill the mixture completely for 1 hour before pouring into an ice cream maker and follow manufacturer's instructions to freeze. If you are making milkshakes instead, you don't need to pour the mixture into an ice cream maker, but you will need to freeze the mixture for about an hour. Serve topped with whipped cream and crushed hazelnuts.
