-
1
For the Nutella ice cream (yields 1 quart):
-
2
In a medium saucepan over medium heat, whisk together the milk, heavy cream and sugar, and warm until hot (but not boiling).
-
3
Put the egg yolks into a heat safe bowl and lightly beat them. Once the cream mixture is hot, pour about 1 cup of the hot mixture into the lightly beaten egg yolks, whisking constantly until combined.
-
4
Pour the milk-egg mixture back into the saucepan, and cook on low heat, stirring constantly, until it reaches 175u00b0F on a candy thermometer.
-
5
Strain the ice cream custard through a fine sieve into a large bowl, then whisk in the Nutella until completely dissolved in the ice cream custard.
-
6
Cover the surface of the ice cream base with plastic wrap, and freeze for 1-2 hours (or refrigerate overnight) until very cold.
-
7
Once cold, pour into your ice cream maker and freeze according to manufacturer's instructions.
-
8
Pour the ice cream into a container and freeze for at least 3 hours before enjoying!
-
9
For the granola topping:
-
10
Preheat the oven to 325u00b0F and line a rimmed baking sheet with a Silpat or parchment paper.
-
11
In the bowl of your mixer, beat the melted butter, melted chocolate chips, honey and sugar on medium speed until combined.
-
12
Add the shredded coconut, oats, salt and chocolate chips, and mix on low until the ingredients are mixed in well.
-
13
Pour the granola mixture onto the lined baking sheet, using your hands or a spatula to spread the mixture around.
-
14
Bake the granola at 325u00b0F for 10 minutes, then remove from the oven. Use a spatula to mix in the chopped hazelnuts. Return to the oven and bake for an additional 10 minutes.
-
15
Once done, remove from the oven and use a spatula to break apart the granola.
-
16
Cool completely before serving. When ready to serve, add the granola topping over scoops of the ice cream, and enjoy!
