I’ve missed you.
More than I could ever put into words.
And it’s all my fault.
I never write, I never call.
Simply put, I’ve neglected you.
And for what?
It’s despicable. Reprehensible, even.
I’ve taken you for granted, Blog, and I can’t tell you how sorry I am. You deserve better.
I know it may take some time to earn back your trust, but I’m willing to do whatever it takes to prove my love to you.
As a symbol of my unwavering devotion, I offer you this Nutella Bread Pudding Ice Cream, which combines ooey gooey Nutella bread pudding chunks with a soft, rich, slightly salty Nutella ice cream base.
(Did I mention it uses an entire container of Nutella?)
I know I can’t buy your love, but I’m putting all my cards (and Nutella) on the table.
You make me so happy, Blog, and I’m a better person when you’re around. I hope you can find it in your heart to forgive me.
All my love,
Nutella Bread Pudding Ice Cream
For the Nutella ice cream:
- 4 egg yolks
- 1 cup whole milk
- 2 cups heavy cream
- 1/4 cup sugar
- 1 cup Nutella (scant)
- 1 tsp vanilla
- 2 teaspoons salt
For the Nutella bread pudding:
- 4 or 5 croissants (or a loaf of nice bread, such as challah or brioche)
- 1 cup of Nutella
- 2 eggs
- 1 cup heavy cream
- ¼ cup sugar
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 1/4 cup chocolate chips, for finishing
- In a medium sized mixing bowl, whisk the egg yolks slightly until just broken up.
- In a medium saucepan over medium heat, warm the milk, cream, and sugar until it just begins to steam.
- A quarter or so cup at a time, begin to ladle the warm milk mixture into the egg yolks, and whisk vigorously until combined. Once all of the milk has been incorporated into the eggs, add back to the pan.
- Heat over medium heat until mixture thickens and becomes a custard, about 15 minutes or so. Strain through a fine sieve and pour into a storage container or large bowl.
- Stir in the Nutella, salt, and vanilla until all of the Nutella is dissolved and mixture is smooth. Refrigerate overnight, or for at least 4 hours.
Make the bread pudding:
- Preheat oven to 350°.
- Separate the croissants in half and slather each side with Nutella, then place the halves back together (you’re essentially making Nutella sandwiches – if you are using a loaf of bread, cut into 1 inch thick slices and make your sandwiches this way).
- Cut the croissant sandwiches into 1 inch pieces, and assemble in an 8 by 8 baking dish.
- To make the custard, whisk together the heavy cream, sugar, vanilla, eggs, and salt until combined. Pour on top of the croissant pieces, pushing some of them downwards to make sure they absorb the liquid.
- Cover with foil and bake for 30 minutes, then remove foil and bake uncovered for 10 or 15 more minutes until the top is crispy and most (if not all) of the liquid has been absorbed. Remove from oven and sprinkle with chocolate chips.
- Let cool slightly. Eat half while its warm and gooey, then let the second half cool completely for the ice cream 🙂
Putting it all together:
- Freeze ice cream base in an ice cream maker according to manufacturer’s directions.
- Cut the cooled bread pudding into large chunks.
- In your storage container, layer ice cream, then bread pudding, then ice cream, and so on and so forth until you reach the top of the container.
- Freeze overnight, and enjoy 🙂