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Helado de Nutella

14/07/2014 4 min read
Junio es el mejor mes del año.

¿Que por qué?

Principalmente porque es mi cumpleaños.
Pero además se celebran las fiestas de mi ciudad.
Dicen que son en honor a S. Pedro, pero yo sé que las hacen para celebrar el nacimiento de tan insigne conciudadana, o sea yo.
Y tiran la casa por la ventana, eh?
Una semana de fiestas, con verbenas todas las noches, conciertos, hasta fuegos artificiales!!
Más majos, tienen unos detallazos…
Y como en todos los cumpleaños algún regalito siempre hay.
Desde que la gente ha descubierto mi afición por la gastronomía me suelen regalar útiles y artefactos dedicados a tan noble tarea, sobre todo libros de cocina, será para que varíe un poquito las recetas…
Y como el verano está empezando, qué mejor que los libros con recetas de helados que luego nos comeremos entre todos (como veis en mi casa no dan puntada sin hilo eh?)
El año pasado me regalaron uno estupendo y este año no podía ser otro que «Polos y Helados» el magnífico libro de SandeeA, a la que seguro que conocéis de su blog «La receta de la Felicidad».
En este caso no he seguido la receta al pie de la letra (ya iréis viendo que esto es otra gran virtud que tengo) sino que le he añadido un par de ingredientes para dejarlo más a mi gusto, como el chocolate negro, que le quita un poquito de dulzor, o las avellanas, que le dan un puntito crujiente que me encanta en los helados.

Pues sin más vamos a por la receta.

Helado de Nutella

Ingredientes:

  • 200 gr. de Nutella
  • 50 gr. de chocolate negro 
  • 200 ml. de nata para montar (mínimo 35% MG)
  • 200 ml. de leche 
  • 30 gr. de avellanas
Preparación:
 Empezamos poniendo  la leche y la nata en un cazo al fuego hasta que empiece a hervir.
En ese momento la apartamos del fuego y le añadimos la Nutella y el chocolate picado en trocitos más bien pequeños y removemos hasta que se deshagan y nos quede una crema sin grumos. 
Si no conseguimos deshacer los grumos, podemos volver a poner la crema a fuego muy bajo mientras removemos para que no se nos pegue hasta que nos quede la crema lisa.
Para que la mezcla se enfríe más rápidamente, podemos poner el cazo en un bol con agua fría y unos cubitos de hielo, con cuidado de que no entre agua dentro de la cazuela, mientras removemos la crema.
Una vez que tengamos la crema fría, la ponemos en un recipiente con tapa y la metemos en la nevera para que este bien fría.
La dejaremos en la nevera preferiblemente hasta el día siguiente.
Con heladera:
Pasado este tiempo mantecamos la crema en la heladera siguiendo las instrucciones del fabricante ( durante unos 30 minutos más o menos, hasta que veamos que el helado va cogiendo cuerpo). 
En el último minuto añadimos las avellanas picadas.
Volcamos la mezcla en un recipiente con cierre hermético, cubrimos con papel sulfurizado y apretamos un poquito con las manos para que no queden burbujas de aire, y ponemos la tapa del recipiente.
Dejamos en el congelador un mínimo de 4 horas antes de consumir para que termine de endurecerse.
Sin heladera:
Volcamos la mezcla en un recipiente con cierre hermético, tapamos y la llevamos al congelador. 
Pasados 30 minutos lo sacamos y batimos la mezcla con un tenedor o varillas para romper los cristales de hielo que se van formando y que hacen que el helado forme un bloque compacto y no sea cremoso.
Repetimos esta operación cada 30 minutos durante las 3 primeras horas.
En el último batido le añadimos las avellanas.
Ponemos el papel sulfurizado, tapamos y llevamos al congelador al menos 4 horas para que termine de endurecerse.
Si el helado estuviese muy duro a la hora de consumir, sacamos 5 minutos antes del congelador para que ablande un poquito. 
 Notas:
La nata debe ser  al menos del  35% MG (materia grasa) ya que la grasa que aporta es necesaria para obtener un helado cremoso.
El papel sulfurizado (papel de hornear) que ponemos sobre el helado tiene como fin evitar que se formen cristales de hielo sobre las superficie del helado. Se puede sustituir por film transparente.
Por supuesto podemos sustituir la Nutella por cualquier otra crema de chocolate.
Como veis no es necesario disponer de una heladera para realizar helados, pero si vais a preparar muchos durante el verano, la heladera nos facilita mucho la preparación, ya que no hay que estar batiendo el helado cada 30 minutos para que quede cremoso. 
En muchos supermercados podemos encontrar heladeras por unos 20€ que nos hacen el apaño (la que yo tengo me costó 19,90 € y estoy muy contenta con ella).
Así que si creéis que le vais a sacar provecho, si os recomendaría haceros con una.
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