I do think there are modern day Willy Wonkas. Even though there may not be factories filled with chocolate rivers and everlasting Gobstoppers, I do want to pay homage to candy maker Michele Ferrero who passed away earlier this year. His claim to fame was Nutella chocolate and hazelnut spread. YUM. Heaven in a jar. I could swim in a pool of it. Nutella is perfect for breakfast (think croissants) or dessert (think crepes), or by the teaspoon/tablespoonful. Anyone who doesn’t like Nutella is crazy in my book and there is a good chance we wouldn’t be friends.
Add milk to a saucepan and add in cocoa powder
Considering this is also the month that Sur La Table is celebrating ice cream, I decided to make Nutella ice cream with my Cuisinart Ice Cream & Sorbet Maker. The Cuisinart machine was pretty easy to use. It came with 2 freezer bowls that needed to be pre-frozen overnight before using. A bit annoying since those sudden cravings of ice cream needed to be planned on ahead of time! Regardless, the machine is idiot-proof to use since there is only 1 button on the machine. For the recipe below, I took inspiration from David Lebovitz recipe of chocolate peanut butter ice cream, doctoring it up and adding Nutella instead of peanut butter. I hope you like enjoy it as much as I do!