Ingredients
Equipment
Method
- Whisk together egg yolks and sugar in a medium mixing bowl until pale yellow and slightly thick, about 2 to 3 minutes.
- Pour the milk into a medium saucepan and heat over medium heat until steam rises and bubbles form around edges, about 170 to 180°F; do not boil.
- Slowly drizzle the hot milk into the egg yolk mixture while whisking constantly to prevent scrambling, first half then the rest in a steady stream.
- Pour mixture back into saucepan and cook over low heat, stirring constantly until custard coats the back of a spoon and reaches 160 to 165°F, about 8 to 10 minutes.
- Strain custard through a fine mesh strainer into a clean bowl to remove lumps, then let cool to room temperature about 20 to 30 minutes.
- Cover and refrigerate custard for at least 2 hours or preferably overnight.
- Remove chilled custard and whisk in Nutella until completely smooth and no streaks remain.
- In a separate bowl, whip cold heavy cream with vanilla extract and sea salt until soft peaks form, about 2 to 3 minutes.
- Gently fold whipped cream into Nutella custard in two additions, careful to not deflate the cream.
- Pour mixture into an ice cream maker and churn for 20 to 30 minutes according to manufacturer's instructions. Alternatively, pour into a freezer-safe container and freeze for 4 hours, stirring vigorously every 30 minutes.
- Transfer churned ice cream to an airtight freezer-safe container and freeze for an additional 4 to 6 hours until firm and scoopable.
Notes
Use an ice cream maker for the creamiest texture; chilling the custard thoroughly before churning and gently folding in whipped cream help achieve smooth, airy ice cream. Storing in airtight containers with plastic wrap atop prevents ice crystals. Serve within 2-3 weeks for best flavor and texture.