Homemade nutella ice cream recipe

1. Bring milk to a boil.
Meanwhile, whisk the egg yolks with the sugar so that the mixture blends and becomes thicker.
Pour the hot milk over the eggs and mix well. Pour the mixture into the saucepan and place on a low heat, mixing continuously without spilling the mix over the edges of the saucepan, until thickened, enough so the cream should stay over the spoon.
Once the right consistency is obtained, add the nutella, put the mixture out of the heat and whisk vigorously until a smooth and homogeneous cream is obtained. Refrigerate for at least 1 hour in as cold a temperature as possible, preferably in a freezer.
Once the preparation is cold enough (almost frozen, but not completely frozen, otherwise you’ll have to brake it every time ), put the mixture in an ice cream maker for about 30 minutes. I use this ice cream maker, which is not too expensive but quite efficient.
Once the ice cream is taken in the ice cream maker, taste it immediately or reserve in the freezer, for my part I replace it 1h in the freezer for a more compact texture. Remove the ice 10 / 15minutes from the freezer before serving.