I saw this recipe for Nutella ice cream in Chocolate & Zucchini (http://chocolateandzucchini.com/archi...), and filed it away for when it warmed up a bit and I would start thinking about making ice cream. This weekend the weather was nice and warm and I decided to try it.
This is such a simple but rewarding recipe. No cooking custard required, and no eggs (or cornstarch). You just whisk together roughly equal parts of Nutella (or your favorite gianduja / chocolate hazelnut spread) and evaporated milk (not sweetened condensed) in a bowl until completely mixed, chill in the fridge, then freeze in an ice cream machine. It has the texture of gelato, very smooth, and melts pretty fast. Next time I might stir in some chopped hazelnuts at the end, or maybe some chopped chocolate (or both). It was great turned into an affogato (hot espresso poured over the top).
Regarding the "Nutella" - I did not use Nutella, because Nutella contains transfats and is freakily smooth to me for something that's supposed to be just cocoa, sugar and hazelnuts. There are lots of brands available that are natural. In SF I have seen at least two or three, but I used Baratti & Milano, available from AG Ferrari (http://www.agferrari.com/index.php/it...).