Nutella Ice Cream - No Churn

Ingredients

• 1 egg (large)
• 150 ml double cream (heavy cream)
• 120 g Nutella (or other chocolate hazelnut spread)

Instructions

1. 1

   Separate the egg. Whisk the white into stiff peaks.

2. 2

   Whisk the cream into very stiff peaks. You can use the same beaters, with no need to wash them in between.

3. 3

   On a low speed, beat the egg yolk into the cream.

4. 4

   Gently beat the Nutella into the cream mixture.

5. 5

   Fold the egg white into the cream mixture, combining well but taking care not to knock the air out.

6. 6

   Gently pack the Nutella ice cream into a tub and put the lid on. Freeze for several hours before serving straight from the freezer.