Delicious Sunday Failures

Sometimes recipes don’t work out. Sometimes, three recipes in a row don’t work out. It happens.

Perhaps the most disappointing of my failed endeavors from last weekend was my attempt at a vanilla Nutella ice cream swirl. Sounds amazing right? It actually wound up tasting amazing which is why I’m sharing it, despite its consistency being subpar.  

In an earlier post, I addressed the egg-in-ice cream debate. Despite my definitive preference for custard ice cream bases, I still like to explore other options to understand what makes one better. Last week, I stumbled upon a recipe on Southern Living that called for cornstarch in the place of some eggs yolks. Cornstarch gives homemade ice cream that smooth creamy consistency that we all love without having to add fats to the recipe.

I’d been having a Nutella-heavy week so I thought what better way to top it off than with some Nutella ice cream.

While quite delicious, this ice cream’s biggest issue was that the base was very soft and the chunks of frozen Nutella never fully incorporated. They were too big to enjoy bites of and stayed very hard while the rest of the ice cream melted. If I did this over, I would definitely keep the Nutella pieces much smaller or mix the Nutella into the batter before it all went into the ice cream machine.


  • ½ Cup sugar
  • 1 Cup milk
  • 2 Cups cream
  • 2 Tablespoons cornstarch
  • 2 Large egg yolks
  • 1 Tablespoon bourbon vanilla extract
  • 1 Jar Nutella


  • Whisk together sugar, milk, and cornstarch and add to a medium saucepan
  • Warm over medium heat until the temperature reaches 160F
  • In a separate medium bowl, beat egg yolks until light (about 2 minutes)
  • Once milk mixture has reached desired temperature, temper mixture into eggs and add in vanilla
  • Cover and refrigerate mixture until it has completely cooled (8 hours or overnight)
  • Once the mixture has completely cooled, remove from fridge and churn according to manufacturer’s instructions
  • During the last minutes of the churning process, slowly add in small spoonfuls of Nutella. At this point you can add as little or much Nutella as you want.

*Store ice cream in an airtight container for up to a week in the freezer

In other non ice cream news, my fish died on Sunday. I can only imagine that he was so disappointed in my failed kitchen endeavors that he couldn’t bear to live another day. Or he was old.