Nutella ice cream (Sicilian gelato-style in a micro)
A deliciously smooth and tasty Nutella ice cream, based on a very simple-to-make base of Sicilian gelato prepared in less than ten minutes in a micro wave oven! Arm yourself with a kitchen thermometer and set out!
  • 400 ml (about 1.7 cup) whole milk
  • 400 ml (about 1.25 cup) cream
  • 125 ml (about ½ cup) sugar
  • 2-3 tablespoons corn starch (like Maizena)
  • (optional) 1 teaspoon genuine vanilla powder of good quality
  • pinch of salt
  • 2-3 hearty teaspoons of Nutella
  1. Mix the sugar and the corn starch in a micro-safe bowl. Add 2-3 tablespoons of milk, and work it all to a paste-like consistency.
  2. Add the rest of the dairy.
  3. Put the bowl with the jar into the micro wave oven: the aim is to heat your mix to, roughly, a temperature of 55 degrees C/130 F. All micro-wave ovens are different and have different effects, so how long the process takes will vary. Test starting out with 2-2½ minutes on full effect, then check the temperature and - if necesssary - add shorter increments (say, +30 seconds at a time) until you are there.
  4. Once at the desired 55°C/130° F, stir well, add the salt and vanilla (if using) and whisk in about 2-3 teaspoons of Nutella.
  5. Return the base to the micro: now aim for a final temperature of about 85° C/185° F. (suggestively start out with another 2-2½ minutes of microing and, if necessary, add a few more intervals, checking every 30 seconds or so, until you get there)
  6. The base is now finished, and should be cooled down and chilled as quickly as you can managed. Let the cooled down base chill in the refrigerator for at least a couple of hours before churning it.
  7. No ice cream machine? Don't worry - still-freeze the Nutella ice cream in your freezer! (check the post on how to do that best!)
Here is the link to the post on how to make ice creams without an ice cream machine (still-freezeing):