My friend Ann loves Nutella more than almost anything else. She says Nutella is the Swedish person's peanut butter (they eat it on everything) so when I was thinking of what kind of ice cream to make for our birthday girl's dinner, it didn't take me too long to decide. Nutella ice cream with a little something extra - a fluff ribbon in the middle!
2 cups whole milk
1 cup heavy cream
1/2 cup sugar, plus 1/4 cup
4 egg yolks
1/2 Tablespoon vanilla extract
1/2 cup Nutella (or another chocolate-hazelnut spread)
7 ounces Fluff (Marshmallow fluff)
In a saucepan, combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.
Meanwhile, in a medium bowl, whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow (about 4 minutes).
Pour 1/2 cup of the warm milk and cream mixture into the egg mixture, and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7-10 minutes.
Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in vanilla and Nutella until it dissolves. Cover and chill in the refrigerator overnight (cool completely) before pouring into an ice cream maker. Follow manufacturer's instructions to freeze.
Once frozen, transfer half of the ice cream mixture into a Tupperware container and smooth out. Then spread 5-7 ounces of marshmallow fluff on top of that, then spread the remaining ice cream on top. Freeze container for 5-10 hours, then serve with an ice cream scoop (reaching all the way through the ice cream so each scoop has a ribbon of fluff through it!