25 minutes, plus chilling and freezing time
Makes 1 1/2 quarts ice cream
Save the egg whites for another use, such as meringues. Recipe by Amy Scattergood.
2 cups heavy cream
2 cups whole milk
1 vanilla bean
1/2 cup sugar
5 egg yolks
1 cup chocolate-hazelnut spread (or Nutella), divided
1. In a medium heavy-bottom saucepan,
combine the cream and milk. Halve the vanilla bean and scrape out the seeds; add the seeds and pod to the pan. Bring to a boil, then immediately remove from the heat. Stir in the sugar until dissolved.
2. In a medium bowl,
briefly whisk together the egg yolks. Pour about half a cup of the hot cream mixture into the bowl, whisking constantly to warm the eggs (this helps to keep them from curdling when added to the pan). Pour the cream-yolk mixture back into the saucepan with the rest of the hot cream, whisking constantly.
3. Cook the mixture
over medium-low heat, stirring constantly with a wooden spoon, until it has thickened to a custard and coats the back of the spoon, about 7 minutes.
4. Strain the custard
through a fine mesh sieve into a large bowl. Whisk one-half cup of the hazelnut-chocolate spread into the hot custard until thoroughly combined. Cover and cool to room temperature, then chill in the refrigerator at least 2 hours, preferably overnight.
5. Freeze the custard
in an ice cream maker according to the manufacturer's instructions. When the ice cream has reached a thickened "soft-serve" or frozen yogurt consistency, spoon in the remaining one-half cup spread and blend very briefly to form swirls in the ice cream. Chill in the freezer until ready to serve.
Each of 12 ( 1/2-cup) servings: