Day 23 When Acting Like A Cat Pays Off Homemade Raspberry Nutella Swirl Ice Cream Recipes

HOMEMADE NUTELLA ICE CREAM

Steps:

• 1. Whisk eggs in a mixing bowl until light and fluffy, 2 minutes.
• 2. Whisk in the sugar, a little at a time, then continue whisking until completely blended, 1 minute more.
• 3. Add the Nutella and whisk to blend.
• 4. Pour in the heavy cream and milk a little at a time and whisk to blend.
• 5. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.
• 6. After the ice cream stiffens (about 2 minutes before it is done), add the hazelnuts, then continue freezing until the ice cream is ready.
• 7. Transfer the ice cream mixture into a container with a lid and place in the freezer for at least 8 hours or until firm.
• 8. Tip: This ice cream is better when it is firm rather than in soft serve form because the creaminess is more defined. I usually wash an empty ice cream container to put the finished product in and it works great!
• 9. Enjoy!
• 10. TRY THIS METHOD FOR AN EVEN CREAMIER EXPERIENCE: I made the Homemade Nutella Ice Cream the other day, only this time I cooked the eggs to see how it would turn out. I beat the eggs and sugar together and then added the milk. I cooked it, while whisking, until it got to scald temperature. At this point I noticed it was thickening up like a custard so I took it off the heat and set it aside. I then put the Nutella in a bowl and while slowly adding half of the cream, I blended it until smooth. Then I added the remaining cream to the custard which helped to cool it down so that I could combine together the custard mixture with the Nutella mixture. At this point it was ready for the ice cream freezer and I followed the above directions. When the ice cream was finished, I placed it in my refrigerator's freezer until firm. I was amazed that the ice cream was even creamier by following this method but whichever one you choose to use will turn out fantastic!
• 11. Per some member's concerns about using eggs or not, I made the ice cream without them. I was not impressed to say the least so I took a picture of the eggless ice cream so everyone can compare and make their own choice as to which way they want to go! Whichever way you choose, I hope you enjoy it!

RASPBERRY SWIRL ICE CREAM

Steps:

• To make the ice cream, warm the milk, sugar, and salt in a medium saucepan. Pour the cream into a large bowl and set a mesh strainer over the top.
• In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
• Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the cream. Add the vanilla and stir until cool over an ice bath. Chill thoroughly in the refrigerator.
• An hour or so before churning the ice cream, make the raspberry swirl by mashing the raspberries together with the sugar and vodka with a fork (if using frozen raspberries, let them thaw a bit first) until they're juicy but with nice-sized chunks of raspberries remaining. Chill until ready to use.
• Freeze the ice cream custard in your ice cream maker according to the manufacturer's instructions. As you remove it from the machine, layer it in the container with spoonfuls of the chilled raspberry swirl mixture.
• To make Blackberry Swirl Ice Cream, substitute blackberries for the raspberries and add 1 teaspoon freshly squeezed lemon juice to the mixture.
• Sandwich Raspberry Swirl Ice Cream between Oatmeal Ice Cream Sandwich Cookies (page 226) or Chocolate Ice Cream Sandwich Cookies (page 223).