Hazelnut Oreo Ice Cream

1. 1

   Note this is best if you plan ahead and refrigerate the ice cream base overnight. Also the churned ice cream should freeze for an additional 4 hours after churning.

2. 2

   Whisk cream, milk, salt, and Nutella together in a medium saucepan, over medium heat just until the mixture begins to form bubbles around the edges. Remove the cream mixture from the heat; set aside.

3. 3

   Whisk egg yolks in a small bowl, and then gradually whisk in 1 cup of the cream adding it 1/4-cup at a time. Whisk the entire egg mixture into the cream mixture, and then return the saucepan to medium heat and cook until the ice cream base coats the back of a spoon. This should take between 5 and 7 minutes.

4. 4

   Strain the ice cream through a fine mesh strainer into a glass container or bowl, and then allow it to come to room temperature. Cover and refrigerate the ice cream base overnight.

5. 5

   Prep your ice cream maker according to manufacturer's instructions.

6. 6

   Churn the ice cream base in your ice cream maker for 20 to 25 minutes. Place the ice cream in a large mixing bowl and fold in the crushed Oreo cookies and the chopped hazelnuts.

7. 7

   Spoon the finished ice cream into a freezer safe container and freeze for at least 4 hours before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.