As promised, I'm going to fill you in on where we are moving.
I wanted to come up with a recipe with ingredients that are grown in the state we are heading to. After some searching, I decided to go with hazelnuts......
...... and, what better ingredient to use than Nutella, a chocolate hazelnut spread and the star, hazelnuts themselves. Plus, I've been wanting to make ice cream... using whipping cream and sweetened condensed milk... for quite a while now.
So, without further ado...
We are headed back to the Pac Nor West, to live in Oregon!
Needless to say, we are very excited since this puts us closer to family. We will, however, be exchanging almost year round sunshine for almost year round rain and cloudy skies. But, really, that's okay.
We'll always have our memories of Hawaii.
Since we are moving in a few months... a year earlier than planned, we haven't done everything we wanted to do here, so we plan on fitting in some last minute stuff.
Because of that, moving preparations, PTA duties, and my planning two birthday parties before we leave the island...... I will be very busy. Not to worry, I still plan on posting...... just not as frequently. I do, however, plan on getting in at least one post a week.
In the meantime, I hope you'll make this ice cream... it's fantastically easy...... and it tastes pretty good too!
Nutella Toffee Ice Cream
- 1 Pint Heavy Whipping Cream
- 1 Can (14 OZ.) Sweetened Condensed Milk
- 1/2 Cup Nutella, Plus Some For Garnish
- 1/3 Cup Chopped Hazelnuts, Plus Some For Garnish
- 1/3 Cup Heath Toffee Bits 'O Brickle Toffee Bits, Plus Some For Garnish
Begin by chilling a large stainless steal or glass mixing bowl and your mixing beaters in the freezer for 10-15 minutes.
Pour the whipping cream into the chilled bowl and beat on high with the chilled beaters for about 8 minutes, or until peaks begin to form. Slowly add the Nutella and beat into the whipped cream. Once the Nutella is incorporated, fold in the chopped hazelnuts and the toffee bits. Then slowly fold in the sweetened condensed milk.
Pour the ice cream mixture into a freezer safe container. For the garnish, swirl dollops of Nutella on top and sprinkle some hazelnuts and toffee bits on the ice cream as well, then tightly seal. Freeze six hours or overnight. Makes 6 1/2 cups of ice cream.