- Fabio Viviani born (1978)
Double Nutella Kulfi with Toasted Hazelnuts
- 1 1/4 Cup heavy cream
- 1/2 Cup sugar
- 1 Cup plus 2 1/2 tablespoons evaporated milk
- 1/2 Cup plus 2 3/4 tablespoons Nutella
- 1 Tablespoon milk
- 2 Tablespoons hazelnuts, toasted and crushed
Like all Italian kids, I have grown up on bread and Nutella… so that surely represents me! And my husband back in India has enjoyed his good share of kulfi while growing up. So… why not combine the two to come up with something that combines both Indian and Italian culinary cultures?
Whip the cream with the sugar using an electric mixer. Then, add the evaporated milk and 6 3/4 tablespoons of the Nutella and whisk together until well combined. Pour the mixture in the kulfi molds, close them, and put them in the freezer overnight.*
When ready to serve, prepare the Nutella sauce by melting the remaining Nutella in the milk in a small saucepan. If you want a thinner sauce, just add a little extra hot milk (add gradually until the desired consistency is reached).
Unmold the kulfi and serve it with a good drizzle of warm Nutella sauce. Decorate with the toasted crushed hazelnuts.
*Note: You should be able to find these molds at any Indian food store, but if you don't, you can use any other mold. Even the individual plastic tubs for yogurt work fine. In this case, make sure to cover each tub with some plastic wrap. The plastic wrap should be put directly in contact with the kulfi mix so that no air can enter; this will prevent crystallization.