Ice cream with Nutella

In a saucepan, bring the cream and milk to a boil over medium heat. Once they start to boil, remove the pan from the heat.

Put the Nutella in an ovenproof bowl.

In a mixer’s bowl, add the crackers, sugar, corn flour and vanilla extract. Beat until fluffy. While continuing to beat with the mixer, slowly pour the eggs into the hot creamed milk mixture. Return the mixture back to the saucepan, and cook over low heat, stirring, until the cream thickens a bit.

Add the cream into the bowl with the nutella. Stir with a whisk until the nutella is melted from the warmth of the cream and the mixture is uniform. Place plastic wrap on the surface of the cream. This will prevent a skin from forming. Allow the custard to cool slightly and then transfer it to the refrigerator to chill, at least 12 hours.

Remove the frozen custard from the refrigerator and stir it a little with a whisk. Place it in an ice cream maker or directly in the freezer and stir occasionally.

Note: When the ice cream is almost frozen, you can add 2 more tablespoons of Nutella and stir gently. This will create nutella’ s strips in your ice cream. Yum!