Step 1

1.   Prepare your ice cream machine tub, as per manufacturer’s directions

2.   Pour the heavy whipping cream and unsweetened almond milk into a small saucepan. Place on your stovetop, set to a medium low heat. Cook until the cream mixture reaches 180 F or 80 C, or is at a light simmer

Step 2

3.   To a medium sized mixing bowl, add the egg yolks and the sweetener. Whip at low speed until well combined and yolks are pale yellow, about 2 minutes

4.   When the cream mixture has been heated, in a slow steady stream pour about 1 cup or 1 ladle of the hot liquid into the egg mixture as you continue to whip. Repeat until about half of the hot liquid has been added, to temper the egg mixture. Pour the rest of the liquid into the egg mixture. Stir or whip at low speed to combine

5.   Return the custard base to the saucepan and place over low heat. Cook over medium- low heat, while slowly and continually stirring and until the temperature reaches 160 F or 70 C, or until there is a light simmer on the edge of the sauce pan. Remove from heat

Step 3

6.   Add the vanilla, sprinkle the sunflower lecithin powder and the Nutella to the hot custard. Stir to combine

7.   Place a clean bowl into an ice water bath. Pour the custard, through a fine sieve, into the bowl. Stir from time to time until the custard has cooled completely and feels cold. Pour the cold custard into the prepared ice cream maker tub (see note below re: quantity). Start churning

8.   When the ice cream is done, it is at a soft serve stage. If you want it harder, transfer to a freezer safe container with an airtight lid, or cover with a double layer of cling wrap over the ice cream container. Freeze until the ice cream is at the consistency you like. Scoop and serve