Friday, June 12, 2015

Toasted challah and Nutella swirl ice cream

We declared this to be the "summer of ice cream". So we found the absolute easiest basic ice cream recipe available (only two ingredients and no ice cream maker needed!) and made it our own with a play on the flavors of a crunchy slice of toast spread with creamy hazelnut Nutella.

We were so pleased with how easy this was to make, but even better, it was super delicious! We can't wait to try all sorts of flavor variations. The brainstorming has already begun.

Here is the recipe:

Toasted Challah and Nutella Swirl Ice Cream

Basic ice cream:
1 pint heavy whipping cream
1 14 ounce can sweetened condensed milk

Whip cream with an electric mixer until stiff peaks form. With mixer on low, slowly pour in condensed milk until it's fully incorporated.

(At this point you could pop the mixture in the freezer for 6-8 hours and it would come out a perfect ice cream consistency. However, it's more fun to add some flavors now and then freeze it.)

5 slices challah bread
3 tablespoons melted butter
1/3 cup Nutella (softened in the microwave or on the stovetop)

Preheat oven to 300 degrees F.

Cut the bread into 1/4 inch cubes. Spread in a single layer on a baking pan and put in the preheated oven for 20-25 minutes until toasted and golden brown. Remove from oven and drizzle with the melted butter until coated evenly. Fold the toast cubes into the ice cream base.

Pour 1/3 of the ice cream mixture in a pan. (We froze our ice cream in a standard bread loaf pan because the quantity fit perfectly in it.) Drizzle 1/2 of the Nutella on top. Add 1/2 of the remaining ice cream mixture on top of the Nutella and drizzle the remainder of the Nutella on top. Finish with the remainder of the ice cream mixture. Then gently run a butter knife through the mixture to swirl the Nutella throughout. (Don't overmix!)

Freeze the ice cream for 6-8 hours or overnight, if you can wait that long before eating it!