This recipe is courtesy Clotilde Dusoulier.
Ingredients:
– 350 grams (= 12 1/3 ounces = 1 1/2 cups = 360 ml) store-bought chocolate hazelnut spread, preferably all-natural and organic
– 410 grams (= 14 1/2 ounces = 1 1/2 cups + 1 tablespoon = 380 ml) unsweetened evaporated milk (a.k.a. unsweetened condensed milk or lait concentré non sucré; I used reduced fat)
Method:
Makes about 750 ml (3/4 quart).
Pre-freeze the bowl of your ice cream maker according to the manufacturer’s instructions.
Combine the chocolate hazelnut spread and the evaporated milk in a medium mixing bowl, and stir with a whisk until they become one, voluptuous and smooth. Depending on the texture of the spread you’re using, this may take a few minutes; don’t get discouraged. (To speed things up, you may use a blender/stick blender/stand mixer, or gently heat the evaporated milk beforehand.)
Cover and refrigerate until well chilled. Whisk again and churn in your ice cream maker.
