• 1 1/2 cups Nutella or store-bought chocolate hazelnut spread
• 1 1/2 cups reduced fat evaporated milk

Makes about 750 ml (3/4 quart).

Freeze the bowl of your ice cream maker according to the manufacturer's instructions.

Combine the chocolate hazelnut spread and the evaporated milk in a medium mixing bowl, and stir with a whisk until they are combined and smooth. Depending on the texture of the spread you're using, this may take a few minutes. You can use a blender or stand mixer, or gently heat the evaporated milk beforehand.

Cover and refrigerate the mixture until well chilled (2 or more hours).

Whisk again and place in your ice cream maker.

Makes approximately ½ quart.

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