Nutella Ice Cream with Blackberry Swirl
Subtle milk chocolate and punchy blackberry sauce team up in this Nutella Ice Cream to provide candy for your eyes as well as your tastebuds. Dive in. Sit back. Chill.
Servings: 6 people
Calories: 441kcal
Ingredients
For the Blackberry Sauce
- 200 g/ 8oz Fresh blackberries (frozen work fine too - just let them defrost)
- 2 tablespoon Caster sugar
- 1 tablespoon Water
For the Nutella Custard Base
- 300 ml/ 1 ¼ cups Whole (full fat) milk
- 4 Egg yolks
- 50 g/ 2oz Caster sugar
- 100 g/ 4oz Nutella (or similar chocolate hazelnut spread)
- 225 g/ 9oz Clotted Cream (or sub in 225ml/ 1 cup + 2 tablespoon double (heavy) cream)
Instructions
Make the Blackberry Sauce
- Put all of the ingredients into a small saucepan and cook gently - stirring frequently - until the blackberries begin to break down. Add a little more water if necessary
- Push the sauce through a sieve to remove the seeds
- Allow to cool completely, then cover and chill
Make the Nutella Custard Base
- Put the milk into a medium saucepan and heat to just below boiling
- Meanwhile beat the sugar and egg yolks with an electric beater until pale and thick (about 3 minutes)
- Gradually pour the hot milk onto the egg mixture, beating constantly
- Pour the custard into the saucepan and cook on a low heat, stirring constantly until thickened. It is vital to heat slowly and stir constantly to avoid the custard splitting
- Once the mixture coats the back of a spoon, take off the heat and beat in the Nutella
- Cover with a layer of clingfilm (to stop a skin forming), let cool, then chill for 4 hours (or overnight)
Making the ice cream using an ice cream maker
- Beat in the clotted cream (or double cream) until relatively smooth - a few small lumps don't matter
- Pour the custard into the ice cream maker and churn until the ice cream is the consistency of soft serve
- Working quickly, transfer ⅓ of the ice cream into a freezer-proof container and spoon ⅓ of the blackberry sauce on top. Add another ⅓ of the custard & blackberry sauce and then a final layer
- Use a skewer or a blunt knife to swirl the ice cream and sauce together to achieve a rippled effect
- Cover with clingfilm and freeze until set
- Remove from the freezer 15 minutes before serving
Making the ice cream by hand
- Beat in the clotted cream (or double cream) until relatively smooth - a few small lumps don't matter
- Pour the ice cream into a suitable freezer-proof bowl, cover and put it in the freezer for 1-1 ½ hours. The sides should be beginning to freeze, but the centre will be soft and slushy
- Remove from the freezer and, working quickly, use electric beaters to beat the ice cream until the ice crystals are uniform. Cover and place back in the freezer
- Repeat this process 4-6 more time at ¾ - 1 hour intervals. Once the ice cream has reached the soft serve consistency you are ready to swirl through the blackberry sauce
- Spoon ⅓ of the ice cream into a clean container and dollop ⅓ of the blackberry sauce on top. Add another ⅓ of custard followed by another ⅓ blackberry sauce and then a final layer
- Using a skewer or a blunt knife swirl the ice cream and sauce together to achieve a rippled effect
- Cover with clingfilm and freeze until set
- Remove from the freezer 15 minutes before serving
Notes
If making this recipe by hand set a timer to ensure you don't forget about it and don't skimp on the amount of times you beat it. Regular attention will ensure your ice cream is as creamy as expected. Simply leaving it to freeze with minimal beating will lead to an icy texture that will not be pleasant to eat.
Nutrition
Calories: 441kcal | Carbohydrates: 30g | Protein: 5g | Fat: 34g | Saturated Fat: 22g | Cholesterol: 195mg | Sodium: 35mg | Potassium: 233mg | Fiber: 3g | Sugar: 26g | Vitamin A: 475IU | Vitamin C: 7mg | Calcium: 121mg | Iron: 1mg