4 ounces bittersweet chocolate
2 tablespoons cocoa powder
1/4 cup honey (or 6 tbsps sugar)
2 cups heavy cream
4 egg yolks
7 ounces Nutella
Bring the chocolate, cocoa, honey and cream to a simmer in a medium saucepan over medium-low heat, stirring occasionally to melt the ingredients and combine them into a homogenous mixture. Remove from heat.
Whisk the egg yolks in a large bowl. Slowly add the cream mixture to the eggs, whisking constantly and energetically. Let the mixture cool gently, about 5 minutes. Whisk in Nutella.
Transfer the mixture to an ice cream machine and churn according to manufacturer’s instructions. Freeze in a lidded container until set.
Adapted from a recipe by Nigella Lawson