Ever since first discovering Nutella in college, it has been a go-to indulgence. I’m sure I’m not alone in this. I can’t buy it very often because I will eat it by the spoonful. Over the years it has grown so much in popularity that just today I saw a grocery store brand of chocolate-hazelnut spread. It’s not the same, though, no matter how hard they try to convince us. Today happens to be the 7th annual World Nutella Day and to celebrate I thought I would share some recipes I found. I have not tried any of these, but if the photographs are any indication, they all look fantastic.
Nutella Cupcakes with Nutella Buttercream
Nutella-Stuffed Brown Butter and Sea Salt Chocolate Chip Cookies
Tuscan Nutella and Meringue Tart
And, of course, I would be remiss if I did not mention one of my own favorites from my eBook, chill… Peanut Butter Nutella Chip Ice Cream.
Peanut Butter Nutella Chip
2 cups heavy cream
1 cup whole milk
3/4 cup sugar
4 egg yolks
1/2 cup creamy peanut butter
1 cup Nutella
Pour the cream into a large bowl and place a sieve/strainer on top. Whip the egg yolks until creamy and bright yellow and set aside. Mix the milk and sugar in a medium, heavy-bottomed saucepan. Warm the mixture over medium heat until it reaches between 140-150 degrees (60-65 °C), stirring constantly to prevent burning. Gradually pour a small amount of the heated milk into the eggs while whisking. Keep adding small amounts until the eggs have warmed slightly, then pour the egg mixture into the saucepan with the rest of the milk. Cook over low to medium heat until the custard thickens and reaches between 170-175 degrees (76-80 °C) or until the custard forms a film on the back of a wooden spoon. Remove from the heat and add the peanut butter, mixing until well blended. Strain the mixture through the sieve into the heavy cream. Put the bowl into an ice bath to chill quickly (the faster the base chills, the less icy it will be). Once it has cooled, refrigerate for several hours, preferably overnight. Freeze the base according to the manufacturer’s instructions on your machine. Add the Nutella to the mix by the spoonful about two minutes before finished freezing. When done put in the freezer for several hours to reach a firm consistency.
