- Hey, guys.
Okay, the Nutella ice cream won by a landslide. (chuckles)
Lots of people wanted the Nutella ice cream,
so here we are, we're gonna get to it.
And the good news is
I'm gonna show you three different ways
that you can make this Nutella ice cream,
from the most low-tech to all the way to the most high-tech.
So if you have a machine or if you don't have a machine,
I've got you covered.
(bright music)
This is as easy as it gets.
Watch this.
We are gonna take two cups of heavy cream.
Then we are gonna add 14 ounces
of sweetened condensed milk.
You just get these little cans.
You've probably seen them in the baking aisle.
This is not the same thing as evaporated milk,
so that's something else
and that actually won't work for this.
You need the texture.
You can see it's kind of like goo. (chuckles)
Which is gonna help our ice cream get that creamy texture.
There's so much sugar in it
between the sweetened condensed milk and the Nutella
that you actually don't need to add any more sugar.
Like this is really all you need.
And then we are gonna add 3/4 cup of the Nutella.
So in it goes.
Gosh, this stuff is so thick, isn't it? (laughs)
It's like, talk about your goo, this is the original goo.
Okay, here we go.
Then we're also gonna add 1/2 a teaspoon of salt
and 1/2 a teaspoon of vanilla extract.
Okay, now all we have to do is just mix it up.
And just do it gently
because there's so much sticky (chuckles) goodness
at the end of this bowl,
you don't want it to splash all over you.
Okay, there we go, now it's starting, see this?
So just keep whisking it
until you start to have a mixture
that looks kind of like chocolate milk.
Like this, okay.
This is the best recipe for quick and easy,
down and dirty, right?
When you just are craving something decadent and delicious
and you want like one step up
from the scoop in the Nutella jar with the spoon.
This is the summer version of that.
Although, you know what's even better?
Is the scoop of Nutella with the pretzel.
That's really good. (chuckles)
Okay, this is what it should look like.
This looks good, see?
Then you can put it in any kind of freezer-safe container.
I really love these containers.
Can you see that?
I get them at the restaurant supply store.
So here we have Smart & Final, I get them there,
you get them in a big batch.
Why I love them is they stack.
So see how they kinda are square like that?
I started buying them when we started to have parties
and they're great for salads or any type of thing
that you wanna store in the fridge,
because it just gives you so much more fridge space
than putting in a big bowl like this.
Okay, they also work really well for ice cream containers.
And then in it goes.
Now here is the teachable moment
that I wanna tell you about.
So, one of the things that makes ice cream really good
is the aeration,
and that's what you get with an ice cream machine
or my next step
where we're gonna use the kitchen aid mixer.
So there's no aeration in here,
which is gonna make this a really dense Nutella ice cream.
Which is good, but you don't get the lightness.
So you're going to freeze it overnight,
and when it's done, it'll look like this.
So you can see how dense it is.
I had some little testers (laughs)
in my freezer, hmm.
Testing.
Okay.
So, the texture is pretty good.
I mean, that's one thing I will give it.
We're gonna give this a try
and I'll see if I can describe it for you.
It's very dense, I will say that,
because it didn't have any air whipped into it.
Oh my God, I can't get my spoon out, oh my gosh.
(laughs) Look at this.
This is what it does, just so you can see.
Hmm.
It's really good, though.
Wow.
It's really rich.
But it's fantastic.
It's totally delicious.
So I would give this a B+.
I'd give this a B+.
This is delicious.
This would be great
if you wanted to just try it and have it.
I'm giving it a B+ only because it's very dense,
like it's hard to get your spoon in.
But once you get the spoon in, it's delicious.
I also think this would be pretty great as popsicles.
I have not tried this but now I'm really curious.
Because it is so dense and it's very liquidy,
if you poured this into some popsicles molds,
it kind of reminds me of those old Jell-O Pudding Pops.
Do you guys remember those?
But I bet this would make really great popsicles.
(bright music)
Okay, here is the second way to do this.
We're gonna kick up the technology a little bit,
and I brought out my KitchenAid mixer.
Now you don't have to use a KitchenAid mixer,
you could use just a regular hand mixer too.
The point is we want to first aerate the heavy cream
to get a lot more lift and volume into our ice cream,
which is gonna give it I think
a little bit better, lighter texture.
That's what you get with the mixer.
So here we go, we're gonna use the same exact ingredients,
this is the interesting thing,
and you can see what the difference is.
(bright music)
Okay, then I also, once it's out of the machine,
like to give it another little folding,
just to make sure all the ingredients have incorporated.
Okay, now you're gonna see the volume on this thing.
It's hard maybe to see in the bowl how much thicker it is,
but you'll notice it when we put it
into another one of my handy-dandy containers here.
I can show you just how much thicker and lighter it is.
It sort of reminds me
of when you make a flourless chocolate cake,
that type of volume.
So you don't wanna disturb it too much.
We're gonna put this in the freezer
and then let me show you what it looks like
after it freezes.
Now you can already see
look how much easier this is to scoop.
Because of the aeration of the mixing,
this just became a lot lighter ice cream.
You don't have that density.
And then you can see it too has a delicious creamy texture,
but you're also gonna get the lightness with this one.
All right, let's give it a try.
So much better, in my opinion.
The other thing it does, and this is the weird thing,
it makes it less heavy.
Like less sweet, like the Nutella isn't as overpowering.
It's like perfect, in my opinion.
It tastes like the filling of a 3 Musketeers bar. (chuckles)
Did you ever have those?
Frozen, that lightness?
That's what you get with this.
I give this one an A-,
and I only say A- because where we're headed,
the Promised Land is really my favorite.
But this is really good.
You could serve this at a dinner party
and people would go nuts for it.
The other one is more like curl up on the sofa
and watch a movie.
It's just so decadent, it's kind of hard to eat,
but it's really good.
Where this one is like, okay, ready for prime time this one.
(bright music)
Okay, now we are gonna get to the third way
to make this delicious Nutella ice cream,
and that's with an ice cream machine.
Now it doesn't matter what style machine you have,
this recipe will work in it.
I'm gonna give you my thoughts on ice cream machines
when we get to that part,
but I've listed a whole bunch in the description
for different price points.
So depending on how much you wanna spend,
what your budget is,
there's probably a machine out there for you.
What I like about it is it's an egg-based cooked custard,
and I just find that you get everything with this recipe.
You get the volume, you get the flavor,
and you get the texture,
and it's all just so good.
It just takes what was an A- to an A++ in my opinion.
So first we are only gonna be using the egg yoke.
So I find the best to separate an egg
is to have your eggs be very, very cold,
so that the yoke stays very firm
and that just makes it easier to separate.
Okay, so five more egg yokes.
So now the next step is we want to heat our heavy cream,
so we're gonna do two cups of this
in a large sauce pot.
And then we're also gonna use a cup of milk.
So this ice cream is really decadent because of the eggs.
So we don't wanna use all cream.
Okay, then we're gonna do 2/3 cup of white sugar.
So this is the other thing I've learned
with making ice cream,
it's the sugar that really gives it its texture.
So if you've ever made ice cream and it's kind of crumbly,
it's usually because it doesn't have enough sugar.
I've tried it where I've tried to reduce the sugar,
and you get this sort of crumbly ice cream.
So my tip is really just to let it be in the freezer
for maybe a day or two,
and it's better on the second day.
It seems to be not as sweet.
I don't know why that is.
But if you've ever noticed
like when you eat melted ice cream
how much sweeter it gets,
like when it's on your plate from like a cake or something,
and it seems to be a lot sweeter when it's melted,
I think it's the same principle.
Okay, so we're gonna heat that up.
We wanna have the sugar dissolve,
which is why we're heating it up.
And then we're also going to add a teaspoon of salt.
So this is a little bit different than the other recipes
that took only 1/2 a teaspoon,
and the reason is,
we're gonna get to it in a minute,
but basically we're gonna be using less Nutella.
So we're gonna use 1/2 a cup in this recipe.
So I use a teaspoon of salt
to really pump up the flavor of the Nutella,
which seems to do the trick.
And the reason why we're not using as much
is because we have all these eggs
creating this amazing custard
that when I tried it with 3/4 cup,
the whole thing was just too rich.
Where 1/2 a cup, in my opinion, was perfect.
So that's why.
Okay, now we're gonna heat this up
just on like a medium flame.
You don't wanna go far with it.
You just wanna do it until the sugar is dissolved.
Okay, so now our milk and cream mixture is ready to go.
I'm just gonna move this over.
And then we just wanna temper our eggs
so we don't scramble them
by putting this hot mixture in these eggs,
by just adding a little bit of the cream
and then whisk it.
And what this will do is bring our eggs up to temperature
and allow us to put all the mixture in.
Here we go.
I actually need two hands for this. (laughs)
There we go, okay.
This is looking good.
Okay, here's another tip.
If you see this,
all this residue that's at the bottom of the pot,
that you want to clean off.
So you want to start cooking your custard with a clean pot,
otherwise what will happen is this residue
will start to breed an environment
that will scourge your custard.
So it's always better any time you're cooking custard
to make sure you're starting with a cleaned out pot.
Then here's the other thing you wanna have ready
before you start cooking your custard,
and that is a place to strain the custard into
once it's done.
You don't wanna be running around,
washing out everything
and grabbing these out of the cabinets,
because you wanna do this pretty quickly.
So I like to do it before I start cooking the custard
and then I know it's all ready to go.
So I have a big skillet here.
This is basically going to hold ice
that is going to chill down our custard once it's done.
For whatever reason, my ice machine is on the fritz,
so I don't have any ice today (laughs) for you,
but I wanted to show you the technique
so you would know what to do.
So you would have basically a layer of ice.
Then you would take a big bowl,
make sure it's heat safe 'cause this custard will be hot,
so something that's like Pyrex is fine,
and then a fine-meshed shiv.
And this is gonna be used to strain our custard
so that we get the smoothest, silkiest texture,
and you'll see what you end up catching in this.
It's pretty striking. (laughs)
Okay, another thing that you wanna have
when you cook the custard
is a candy thermometer.
So because we used the raw eggs,
you want to make sure you get this mixture
up to at least 165 degrees Fahrenheit
to cook off the bacteria of the eggs
and make it safe to eat.
I actually take it to 180 degrees,
and I do that because you get a little bit thicker custard
with that extra degree.
So try that and see if you like it better,
or you can stop at 165 if you've ran out of patience.
(laughs) I totally get it.
So you just, easy does it.
And you sit here and you have to baby it.
It's kinda like making risotto.
You just sit and stir.
Okay, I can start to see it's coming up.
I don't even know if you guys can see that.
And of course I don't have my glasses so I can't see
if you can see it or not.
Trust me, it's at 180.
Okay, so before you add your Nutella,
we're going to add our vanilla extract.
So you wanna do this once your custard is cooked,
otherwise it will sort of cook off all the flavor.
So I like to do a teaspoon
just because we're using less Nutella.
I think it just kinda heightens the flavor
a little bit more.
And then we're gonna add the Nutella.
1/2 a cup going in.
And actually, the warmth from the custard
does make it a little bit easier to incorporate
than our other mixtures.
Okay, this is looking good.
Okay, we've got our strainer here.
We're gonna strain away.
Because the strainer will catch
all different types of uncooked egg,
little pieces of chocolate,
all those things that didn't incorporate,
and see what you're gonna be left with
is a fabulously smooth and delicious custard,
which is going to create the most delicious ice cream.
Okay, let's just have a little chat about ice cream machines
for a minute,
because I feel like I've used just about all of them.
And when it comes to picking an ice cream machine
if you're new to the ice cream market,
basically do not be intimidated
by all the different choices.
'Cause the division is
an ice cream machine where you freeze the bowl first,
then you take your frozen bowl,
you process your ice cream,
and then you basically can't make ice cream again
until you refreeze the bowl.
I got smart, though, when I had that model,
and I bought two bowls
so that I could always make two batches.
So that's another way you could handle it.
The other way to go is with a machine like this
that has the freezing mechanism inside the machine.
Now I did not actually upgrade to this model
until several years into the ice cream making game,
because I will warn you,
they are totally expensive.
And the only reason I bought it
is because I needed a birthday present for my husband,
I was desperate.
He's like the hardest person on the planet to buy for.
But he loves ice cream,
and because he's French,
he can't get a lot of his favorite flavors
here in the States.
So my idea was I'm gonna buy you
this fancy ice cream maker
and I can just whip out
a bunch of batches one after the next
of his favorite flavors.
We still sort of laugh 'cause he still sort of thinks
it was a present for me,
but that's debatable.
Both models will make you great ice cream.
What you really get with this model is the convenience
because you don't have to pre-freeze any bowls,
so any time you decide you wanna make ice cream,
it's ready to go.
And you can continue to make batches,
so you don't have to re-freeze the bowl.
So it's really a convenience thing.
I would not spend the money on a machine like this
unless you're gonna make a lot of ice cream
or you're desperate for a present. (laughs)
For someone you need to impress.
But they're just expensive,
so that's what I would tell you.
Okay, then I've got my base.
I'm gonna put that in.
Just carefully, there we go.
All you do is put the top on
and set it and forget it, right?
So this is gonna take 30 to 40 minutes,
and I love this model
because there just aren't a lot of bells and whistles.
All it has is a dial.
It's all you have to do.
My kind of machine.
And you can see how loud it is.
(machine whirring)
It's loud, you know?
But it's not like deafening.
And what I usually do is I set it
and do I do all the dishes from making the ice cream,
and by the time I'm done, the ice cream is done.
Okay, and then when it's done, it'll look like this.
Sort of thickening and churning.
Perfect.
Okay, then you just want to pour it in
your little container.
Okay, so you just pop the lid on,
put this in the freezer overnight,
and that's all you have to do.
And then when this ice cream is frozen,
this is what it looks like.
Now this one too is a little bit of a hard scoop.
It's not as bad as the first one. (laughs)
But mainly because of all the eggs that are in it.
If you want a really easy scoop,
now granted I didn't leave this out
because I'm just shooting here,
but if you left it out for a few minutes
it would be easier.
But see, it also has a delicious, creamy texture.
Can you guys see that?
See how delicious?
Let's give it a test.
It's looking so delicious.
Hmm.
I am sorry.
This one...
I am who I am.
I like the extra steps because I think it just gives you
that little extra something for an A+.
This is my favorite.
But I want you guys to tell me what your favorite is.
So give it a try, let me know, come back, leave a comment,
and let me know which technique you think works best.
So now for the little update on George,
for those of you who wanted to know.
He is doing so great, it's so amazing.
He goes to therapy three times a week
and he goes to acupuncture one time a week.
And then the gravel around our house
it's been sort of this weird blessing
because it actually helps him stabilize him a little bit
as he learns to walk again.
He almost does this weird marching thing.
He kinda has use of his front paws
but then his back paws,
always kinda looks like he's marching, it's so funny.
He runs out of the house and jumps down those stairs,
and we try to get him to not do that
because he sort of drags his hind legs behind him.
You know, he's one of these animals
who just has to do it his way.
So we respect that,
we just try to make sure he doesn't hurt himself.
He still can't climb up the stairs,
so that's something we're working on.
We have to actually pick him up
and bring him into the house.
So he's smart enough to know
that he does have his limitations.
But who knows,
maybe one day he'll be able to climb right up again.
He's watching the games with my husband,
he curls up in his chair.
We don't let him jump up on the chair
but my husband will pick him up and he'll sit there
and watch the soccer matches with him for hours.
So anyway, that's the update on George.
Keep going, George.
I think he's got a little ways to go,
he's gonna do some more therapy,
because I think he can do even better
than what he's doing now.
So we're like, who are we to stand in the way?
You go, George.
All right, you guys.
I'll see you back here next week
where we are gonna tackle the pasta.
I've got a great summer pasta recipe for you
that comes together quickly and easily.
Just what we need.
All right, I'll see you then, bye.