• This ice cream takes two amazing flavours and swirles them together to form an amazing combo. If you have a self refrigerating ice cream churner you can make it the same night, other wise see notes if you need to refreeze your churning bowl and make it over two nights

To make the Nutella ice cream

• Add cream, Nutella and salt and glucose syrup if using to a mixing bowl. Beat with a hand mixer or stand mixer until fully combined.
• Chill for several hours

To make the peanut butter ice cream

• Add cream, peanut butter, brown sugar, vanilla and salt and glucose syrup if using to a mixing bowl. Beat with a hand mixer or stand mixer until fully combined.
• Chill for several hours

To churn and assemble the ice cream: WITH a self refrigerating ice cream churner OR a churner you can get churn TWO batches of ice cream in one sitting WITHOUT refreezing the bowl (most can not do this)

• Switch on your machine ten minutes before churning to chill the machine. Put a small, 3 or more cup (750 mls plus) container into the freezer to chill.
• Churn the ice cream. It will be the consistency of soft serve when done.
• Transfer to a small container and put into the freezer while you make the Nutella ice cream
• Clean your ice cream churner and dry throuraghly. Turn machine back to to chill for another ten minutes. Put a larger, 5 cups ish (1.25litre) storage container in the freezer to chill.
• Churn the Nutella ice cream. It will be the consistency of soft serve when done.
• Remove the peanut butter ice cream you made earlier and large storage container from the freezer. Working quickly, assemble the ice cream in a checker board pattern.
• First line, peanut butter, Nutella, peanut butter
• Second line, Nutella, peanut butter, Nutella
• Repeat until all the ice cream is in the container, ensuring the push the ice cream together so there are no air gap in between each flavour
• Cover and freeze until firm, or overnight.

To churn and assemble the ice cream: WITHOUT a self refrigerating ice cream churner

• Put a larger, 5 cups ish (1.25litre) storage container in the freezer to chill about ten minutes before churning your ice cream
• Churn the peanut butter ice cream. It will be the consistency of soft serve when done.
• Place peanut butter ice cream in container in a checker board pattern, leaving gaps for the Nutella ice cream
• First line: peanut butter, gap, peanut butter
• Second line: gap, peanut butter, gap
• ALTERNATIVELY fill one half of the container, leaving the other half free
• Cover and return to the freezer
• Clean the churner and return bowl to freezer to freeze, at least overnight or as recommended by your instruction book.
• Once the churner bowl is refrozen, churn the Nutella ice cream. It will be the consistency of soft serve when done
• Remove the peanut butter ice cream from the freezer.
• Working quickly, infill the spaces or other side of the container with Nutella ice cream.
• Cover and freeze overnight or until set

To serve

• Remove from freezer, scoop and enjoy! If the ice cream is to firm to scoop leave it out for five minutes before scooping.
• Delicious on its own, or will a sprinkle of nuts, some whipped cream and a drizzle of chocolate sauce. Delicious!