Nutella Ice Cream

This past Sunday we had a little BBQ to celebrate my leaving teaching (no, not yet, June 19th) and because our friend Andrew was in town from La. One of the things I made for dessert was my friend Karen's recipe for Nutella Ice Cream. It was a big hit and there was only a little bit left for an afternoon snack today. The pictures are not great due to a bit of freezer burn on the still delicious ice cream but I wanted to share anyway. You'll have to visit Karen's site and check out all her great recipes:) And I promise to post more than just food soon, but I have been cooking a lot lately and who doesn't love food?

Nutella Ice Cream

1 jar (13 ounces) Nutella (chocolate hazelnut spread)
3/4 cup granulated sugar
1 1/4 cups whole milk
2 cups heavy cream
1 1/2 teaspoons pure vanilla extract

Using a hand or standing mixer, mix the Nutella and sugar until smooth. Add the milk and mix on low speed until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream and vanilla.

Turn the ice cream machine on; pour the mixture into freezer bowl, and let mix until thickened, about 25 to 35 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.