Indescribably good! I had this flavor at an ice cream shop called La Michoacana; they have the most amazing ice cream and paletas. It’s really a sight to see! I have tried to duplicate their Three Marias and Rice Pudding ice cream flavors with varying success but I think I nailed this one. I like to use the Jenny’s ice cream recipe (with a few changes) as my base and then tinker with it for flavors such as this.
2 cups whole milk
1 1/4 cups heavy cream
1 T plus 1 t cornstarch
3 T cream cheese (room temp.- 1 1/2 oz.)
6 1/2 oz. (half the 13 oz. container) Nutella
1/2 c sugar
2 T light corn syrup
1 t vanilla paste
5 chopped Ferrer-Rocher
1 1/2 T vodka
Mix around 2 T of the milk with the cornstarch in a separate bowl and set aside. Whisk the cream cheese with the Nutella in a metal bowl and fill a larger metal bowl with ice and water.
Combine the remaining milk, cream, sugar, corn syrup and vanilla in a heavy saucepan; bring to a rolling boil, watching it carefully so that it doesn’t overflow and boil for 4 minutes over medium-high heat. Remove from heat and whisk in the cornstarch slurry; put it back on the heat and bring back to a boil for 1 minute, stirring with a heatproof spoon or spatula.
Gradually whisk the cream mixture into the Nutella mixture until smooth. Set the smaller bowl into the ice bath and whisk until cool. I like to leave this in the refrigerator until it is very cold- several hours. When ready to freeze in your ice cream maker, stir the vodka into the ice cream base. I learned this tip from the Rose Levy Beranbaum pie cookbook; the alcohol acts as an anti-freeze and lowers the freezing point of the ice cream so that it will churn longer and make a creamier ice cream. Vodka imparts no flavor.
Freeze according to your ice cream maker’s instructions. When it gets toward the end of the freezing process, add in the chopped candies.
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