NUTELLA ICE CREAM

This nutella ice cream recipe was made with the following very simple recipe.

I was first introduced to Nutella(R) in Germany as a kid. We used to spread it on a slice of bread and eat it for breakfast. This was very typical. When I came back to the U.S. 30 years ago, no one knew what it was. We could only find it in an imports store if we were lucky. Now, it's available almost anywhere. Yay!

I watched it go from a little known European secret to U.S. superstar over the years. It has made it's mark in our world of desserts: cookies, breads, brownies, cakes, and even ice cream recipes have been created in the sole purpose of having this hazelnut heaven as a prime ingredient. I can only say that I completely approve of this Nutella craze that has taken over the dessert world. You can never have too much! (Especially in an ice cream recipe)

Prepare yourself for a very easy but yummy ice cream recipe!

Ingredients:

1 cup whipping cream

1/2 cup whole milk

1/3 cup Nutella (I think I might try adding a little more next time)

1/2 tsp vanilla extract

1 tbsp granulated sugar (use more if you like it really sweet)

Instructions:

Mix all ingredients together. Chill in refrigerator until cold. Pour into an ice cream maker and freeze according to the instructions. (About 25 minutes.)

Transfer nutella ice cream to freezer containers and let ripen in freezer for 2-3 hours until ready to scoop.

Enjoy!

Article Cradit:http://www.ice-cream-freaks.com/

RICE AND RICOTTA ICE CREAM

Ingredients

1. 75g arborio rice
2. 250ml full-cream Guernsey milk
3. 100g caster sugar
4. 250g ricotta
5. 500g good-quality fresh custard
6. 2 tsp vanilla extract (we like Supercook’s Vanilla Extract With Seeds, from major supermarkets)

Method

1. 1. Pour the rice and milk into a pan over a medium heat. Bring to the boil, stirring, then reduce the heat to low. Cover and cook for 10 minutes, stirring halfway, until the rice is just cooked. Set aside for 15 minutes.
2. 2. Put the sugar and 100ml water in a small pan over a low heat. Stir to dissolve the sugar, then increase the heat and boil for 1 minute. Cool.
3. 3. Beat the ricotta, custard, vanilla extract and sugar syrup in a bowl until smooth. Churn in an ice cream maker, following the manufacturer’s instructions, until smooth and creamy. (Or pour into a freezerproof container, cover and freeze for 3 hours, or until firm. Transfer to a food processor, whizz until smooth, then return to the container. Repeat twice, then freeze until semi-firm.)
4. 4. Break up the cold rice and mix into the ice cream mixture. Freeze for 1 hour, or until firm and scoopable.
5. 5. To serve, scoop into glasses and serve with fan wafers (we used Askeys Pompadour Fan Ice Cream Wafers, from major supermarkets).
6. Article cradit : http://www.deliciousmagazine.co.uk/