1cup(230g)creme fraiche - see notes for a homemade version 240 gr
1tablespoon(1tablespoon)coconut oil - room temperature
⅓cup(100g)Nutella chocolate hazelnut spread
Instructions
Beat 2 large eggs and 2/3 cup granulated sugar in a medium mixing bowl until the sugar dissolves and the mixture is fluffy and light-colored.
Add 1 cup whole milk , 1 teaspoon vanilla extract, and a pinch salt. Mix just until smooth.
Cover and chill for at least 3-4 hours or overnight.
Place 1 cup creme fraiche into a small bowl. Add a spoonful of the chilled ice cream mixture to the creme fraiche and whisk until smooth. Add another spoonful or two and continue to whisk until the creme fraiche is smooth and pourable.
Add thinned creme fraiche to the chilled ice cream mixture and gently stir until well mixed.
Pour ice cream mixture into a 1-1/2 to 2-qt ice cream freezer that has been pre-frozen. Freeze ice cream according to the manufacturer's directions.
Making Nutella flakes
Add1 tablespoon coconut oil to 1/3 cup Nutella chocolate hazelnut spread. Warm gently in the microwave for 30 seconds and stir together. Add this mixture to your ice cream at the end of the cycle when the ice cream has frozen firm. As you stir it in, the Nutella mixture will turn into flakes.
Transfer the ice cream to another container and place it into your freezer to firm up for 3-4 hours before serving.
Notes
To Make Homemade Creme Fraiche:Heat one cup of heavy whipping cream up to 100˚F. (In my microwave, it takes about 1 minute and 30 seconds on HIGH, but yours may take less time. Check after 1 minute.) Stir in 1 tablespoon of fresh unflavored yogurt, whey from yogurt (the clear liquid that gathers on top), or buttermilk. Loosely cover. Set in a warm place where it won't be disturbed. When the cream sets firm like Jello (8-24 hours), store creme fraiche in the refrigerator. It will stay fresj for 10 days to two weeks.