Ingredients
- Adapted from David Leboivitz
- 1 lb frozen strawberries, defrosted
- 3/4 cup + 2 tablespoons sugar
- 1 teaspoon fresh lemon juice
- 3/4 cup heavy cream
- 1/2 cup nutella, warmed slightly
Preparation
Step 1
Place your ice cream maker in the freezer for 24 hours.
Toss together the defrosted strawberries, sugar, and lemon juice. Let it sit out for 45-60 minutes. Using a food processor, blend the strawberry mixture with the cream. Process until very smooth. Pour the strawberry mixture through a fine-mesh-strainer to remove the seeds. I wanted really smooth and seed free ice cream, so I washed out the strainer and poured the strawberry mixture through again. Cover the mixture with plastic wrap and refrigerate for 1 hour. Pour strawberry mixture into ice cream maker and turn it on. Fill a bowl with hot water and place nutella(plastic bottle only), cap off, into the hot water. Stir nutella every few minutes. After 10-15 minutes, my ice cream was nearly done, stop the machine and swirl a teaspoon of warm nutella on top of the sorbet. Turn on the ice cream maker and after a minute, turn it off. Continue this process until all of the nutella is swirled into the strawberry ice cream. Turn on the ice cream maker and continue until the ice cream is finished. Freeze the ice cream for 1-3 hours before serving. This will keep for 1-2 weeks.
Although it wasn't needed. I topped my ice cream with hot fudge!