Ice milk? What in the world is ice milk?
To put things simply, it's a waaaaaaaay lower fat version of ice cream. Traditionally made with (you guessed it) milk, it was not only lower in fat, but lower in price as well, as it used less costly ingredients. i.e- no cream and no eggs.
This totally intrigued me, so I challenged myself to make some! I mean, I had already made this coconut eggless ice cream and totally dug it, so I figured this couldn't be far from that process. Plus, I had never personally had ice milk so I wanted to know what it was all about. But you know me, I can't leave well enough alone; I knew from the start I wanted a little bit more of a creaminess, so my version uses half and half instead of milk. And then I added Nutella because...Nutella. So honestly, this version with all of my changes, probably isn't too far from ice cream in the fat content, haha. Oh well.
If you're familiar with homemade ice cream making, you'll be an old pro at making this ice milk. The steps are virtually the same, except a bit easier! Yay for that, right? We've removed the need to create a crème anglaise egg/cream custard base which means things can go a bit quicker.
This Nutella chip ice milk is much lighter than ice cream but still creamy and sweet. It's incredibly refreshing on a hot day or night. The Nutella freezes into little chips which harden a bit more than the base, so you're left with slight crunches of chocolate hazelnutty bits mixed throughout. Yum!
NUTELLA SWIRL ICE MILK
For printable recipe, click here
- 2 cups organic half and half
- 1/2 heaping cup of vanilla sugar
- 1 teaspoon good quality vanilla extract
- 1/4 teaspoon sea salt
- 1/4 cup Nutella
1. In a small sauce pot combine half and half, sugar and sea salt. Bring to a gentle simmer, stirring occasionally and cook until all of the sugar is dissolved.
2. Pour mixture into an ice bath and add your vanilla extract. Stir to combine. Allow to chill in ice bath until completely cold, stirring occasionally. Alternatively, you can put into your fridge and allow to rest overnight.
3. With your ice cream maker already churning, add your chilled ice milk base. Churn according to your maker's instructions. For my Cuisinart, I chilled and churned my ice milk for about 28-30 minutes. You're looking for your ice milk to take on a soft-serve consistency before adding Nutella.
4. When your ice milk is about 10-15 minutes from being done, so about 15 minutes into churning, gently and completely melt your Nutella in a double boiler. Allow to cool slightly.
5. When ice milk has reached soft serve consistency, with maker still churning, drizzle your melted and slightly cooled Nutella into the mix. As soon as all of your Nutella has been added, STOP maker. We're looking for swirls/chips/chunks, not mixed completely in.
Add ice milk to a freezer-proof container and allow to set up in freezer for about 1-2 hours before serving.
Just a little fyi- because of it's fat content, ice milk melts a lot faster than ice cream. So be prepared to eat as soon as it's scooped and served :)
I'm also linking up this recipe with A Harvest of Blessing's Jack of all trades Link up!