Homemade Gluten Free Chocolate Hazelnut Strawberry Ice Cream churned in an ice cream maker with Nutella and fresh cut strawberries.
Today was the first true taste of summer. Braelyn started her swim team trial week this afternoon.
I guess the swim team league she’s signed up for does a week long trial so the parents and the kids can see if it’s something they really want to do. Once the week is over you can get your money back or continue swim team the rest of the summer.
I may be getting my money back.
Literally, my child almost DROWNED. Like 6 times. As in every lap of the pool.
A few times I contemplated jumping in to save her. I weighed out all the scenarios in my head of, “Would Emry be okay if I dove in? Would Braelyn kill me of embarrassment if I dove in? Am I wearing clothes that may be see through when wet???”
Luckily one of the lifeguards staffed to help out was in her lane. So whenever Braelyn got tired and pretty much started gasping for air, she would swim over and hold her up for a minute to catch her breath.
I’ll have to say, though, I am quite proud of my little peanut. I thought for sure after that first lap (especially since her goggles kept falling off) that she would be terrified, screaming, and begging to go home. But, she didn’t even give me a second glance and hopped back in line to try again.
But sitting out there in the sun at the swimming pool…panicking…I got a little taste of SUMMER. And it tasted good, all except the watching my child flail around in the water part.
Now I’ve mentioned that I am a year round ice cream eater, but actually eating ice cream when I’m supposed to, when it’s HOT, feels that much better. I don’t feel like such an outcast.
I’m all for a scoop of Blue Bell ice cream every night since it is, you know, the BEST ice cream in the entire world…UNIVERSE for that matter. Really, I dare anyone to challenge me. Just know that the rules of this challenge will be that I am the taste tester and since I know my favorite ice cream, I will win every time.
BUT…I am also a penny pincher. And so if my beloved Blue Bell is not on sale so that I can price match it at Walmart, I must go without. And dang Blue Bell has not been on sale these last few times I’ve gone grocery shopping. Hmph!
However, in those bleak moments I turn to my trusty ice cream maker as well as the random ingredients in my fridge and pantry to make my own ice cream. And this last time was quite the success!
Welcome to my freezer this Gluten Free Chocolate Hazelnut Strawberry Ice Cream.
I only had 1 cup of heavy whipping cream and a gallon of skim milk in the fridge so I wasn’t sure how this recipe would turn out. Most ice cream recipes call for half whipping cream and either whole milk or half and half for the remaining dairy. So instead of crying, I improvised by whisking some cornstarch in with the milk mixutre to thicken while cooking. It worked. Hallelujah!
Using the 5 egg yolks in this recipe also helped add richness to the ice cream without using the heavier creams. And the Nutella…well the Nutella…okay, let’s face it, Nutella just makes anything delicious. Especially churned into a rich creamy frozen treat.
Now you can definitely stop at adding the Nutella if you are not a frozen fruit fan like my hubby, but I quite enjoyed adding chopped strawberries in during the last 5 minutes of churning. If gave some extra texture and flavor contrast to the ice cream. But, feel free to add in your choice of mix-ins during those last 5 minutes of churning be it fruit, candy, marshmallows, nuts, etc. You really can’t go wrong.
Well, yes you can. Don’t add anchovies or anything along those lines. That would be gross. And that would just classify you as a very very VERY weird person.
I will admit that this ice cream was just about as good as Blue Bell…just about.
But now it’s gone, as well as my Blue Bell, so I am off to sulk in the corner. Or watch TV. Probably watch TV.
What is your favorite summer treat?
- 2 cups skim milk
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch
- dash of salt
- ¾ cup granulated sugar
- 5 egg yolks
- ¾ cup Nutella brand chocolate hazelnut spread
- ¾ cup chopped strawberries
- In a medium sized saucepan, whisk together skim milk, whipping cream, vanilla extract, cornstarch, and salt until smooth. Heat over medium heat until mixture boils, whisking occasionally. Reduce heat to low and simmer for 30 minutes, whisking occasionally to avoid over cooking at the bottom of the pan.
- In a small mixing bowl, cream together sugar and egg yolks on medium speed for 2 minutes until smooth.
- Once mixture is done simmering, slowly pour 1 cup of hot liquid into egg mixture, stirring as you're pouring.
- Slowly pour egg mixture into saucepan with hot liquid, stirring as you are pouring. Bring heat to medium. Stir constantly for 5-6 minutes until mixture is thick enough to coat back of a spoon.
- Remove pan from heat. Stir in ½ cup Nutella spread and mix with a whisk until completely dissolved and smooth.
- Pour hot mixture into bowl and cover with plastic wrap, making sure that plastic wrap is touching surface of liquid to avoid skin forming at the top of the custard.
- Chill in fridge for at least 4-6 hours or until completely cold.
- Pour mixture into ice cream maker and churn according to appliance directions, adding chopped strawberries the last 5 minutes.
- Serve immediately, or for firmer ice cream, transfer to a tupperware and freeze for 3-4 hours before serving.