Nutella Ice Cream in Brioche

Nutella Ice Cream in Brioche | The Sugar Hit

 

Nutella ice cream…in brioche. NUTELLA ice cream, in brioche. Nutella ice cream IN BRIOCHE. Nutella ice cream in brioche.

 

Do you ever make something and then realise that nothing you say could possibly live up to how great it is?

 

Nutella Ice Cream in Brioche | The Sugar Hit

 

This is Nutella Ice Cream. I don’t know of a better way to explain it than that. It’s not chocolate and hazelnut ice cream. It’s not chocolate ice cream. It’s not a weird, third thing. It is nutella, in ice cream formation.

 

It is a magical transmutation of one chocolate spread into chocolate ice cream. The texture slightly changes, the temperature changes, but the taste stays mystically the same. Maybe with a hint of deeper smokiness.

 

Nutella Ice Cream in Brioche | The Sugar Hit

 

Eating gelato in brioche is a Sicilian tradition, which I first read about in Nigella Lawson’s book Forever Summer. Yes, those crazy Sicilian geniuses have been serving their gelato inside a warm, crispy brioche bun for years it seems.

 

I’d like to say that I was skeptical at first, that my instincts told me not to eat ice cream on buttery french bread. But alas, my heart cried out for it. I knew it would be incredible, and friends, it is.

 

Nutella Ice Cream in Brioche | The Sugar Hit

 

Chocolate and hazelnut is a well-loved Italian flavour combination, and with good reason. They go together like peas and carrots. In fact, they go together way better than peas and carrots, because peas and carrots don’t go that well together.

 

Like so much of Italy’s most delicious exports, this combination of flavours was born out of adversity. A shortage of cacao meant that local chocolate makers in the Alpine region of Italy needed to use something else to extend their bars, so they chose hazelnuts which are plentiful in the region.

 

Nutella Ice Cream in Brioche | The Sugar Hit

 

On the other hand, eating a big scoop of chocolaty delicious ice cream inside brioche has nothing to do with adversity. That aspect of the eating experience is born out of sheer luxury.

 

And it is luxurious; subtly nutty, deeply chocolate flavoured, and perfectly complimented by a salty, buttery, soft and crisp bun of brioche. It’s everything all at once.

 

Nutella Ice Cream in Brioche | The Sugar Hit

 

This could be an amazing Valentine’s dessert by the way. Plenty of hands-on, chocolate dripping, munchy crunchy action. I’m on a bit of a chocolate jag at the moment. I just read the book Chocolat (again) and pulled out all of chocolate-centric cookbooks. So stay tuned for that!

 

Are you sick of hearing about Valentine’s Day yet?

 

xx Sarah.

 

Nutella Ice Cream in Brioche | The Sugar Hit

 

Nutella Ice Cream in Brioche
 
Creamy, deeply chocolaty Nutella Ice Cream, served in brioche buns. Makes one litre, or just over 2 pints.
Author:
Ingredients
  • 3 tbsp cream cheese
  • pinch of salt
  • ½ cup water
  • ⅓ cup sugar
  • ½ cup cocoa
  • 1 cup nutella
  • 2 cups milk
  • 1 + ½ tbsp cornflour (cornstarch)
  • 1 cup cream
  • ½ cup sugar
  • 2 tbsp glucose (or corn syrup)
  • Store bought brioche buns, to serve
Instructions
  1. Place the cream cheese and salt into a bowl large enough to take all the ingredients later.
  2. In a small saucepan combine the water, sugar and cocoa and bring to the boil for 30 seconds.
  3. Whisk the cocoa mixture into the cream cheese slowly, bit by bit, making sure there are no lumps.
  4. Add the nutella and stir everything well to combine, then set aside.
  5. In a small bowl, stir together 2 tbsp of the milk with the cornflour and set aside.
  6. Place the remaining milk, cream, sugar and glucose into a large suacepan and bring to the boil, letting it boil for 4 minutes.
  7. Remove from the heat, whisk in the cornflour mixture, and then return to the heat for a minute or until thickened slightly.
  8. Stir the milk mixture into the Nutella mixture and place in the fridge to chill completely (I leave it overnight).
  9. Churn according to the manufacturer's instructions, and store in the freezer.
  10. Serve scoops inside brioche buns.
 

Ice cream technique from Jeni Britton Bauer, inspiration from Nigella Lawson.

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