Nutella Ice Cream
via The Galley Gourmet
1 1/2 c. Nutella
1 12 oz. can evaporated milk
3 tbsp. Frangelico
3/4 c. chopped hazelnuts
Beat the Nutella, milk and Frangelico together until completely smooth. Chill the mixture for at least 4 hours, or even overnight.
Freeze the mix in your ice cream machine according to the manufacturer’s instructions, adding the chopped nuts during the last few minutes of churning.
Stash the ice cream in the freezer for several hours until it’s good and firm; don’t try and scoop it too soon the way I did.