A few weeks ago, we launched our first eBook, called chill – Making happiness … one scoop at a time. It is quite a departure from what you might expect from Nikki and I, but we knew we wanted to do something out of our comfort zone and, since it was summer, a book celebrating our love of ice cream seemed to be just the ticket. Today, we’re very excited to announce the launch of chill on the iBookstore. This version has been reformatted, specifically for the iPad, and includes audio commentary not available in the PDF version. Also, since it is now on the iBookstore, we have the opportunity to update and even extend the title with additional content (hint: more recipes).
To celebrate the launch, we would like to share one of our favorite recipes from the book, Peanut Butter Nutella Chip. It’s an amazingly creamy flavor and the flakey chips of Nutella are like little pockets of chocolatey goodness. Nikki didn’t let this one last very long, and you won’t either…it’s simply amazing and it is super easy to make.
Peanut Butter Nutella Chip
2 cups (480ml) heavy cream
1 cup (240ml) whole milk
3/4 cup (150g) sugar
4 egg yolks
1/2 cup (120g) creamy peanut butter
1 cup (240g) 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.
If you don’t yet own an ice cream maker, we recommend looking at the machines by Cuisinart. We used both the ICE-21 consumer machine and the ICE-100 professional model during the making of chill and both performed flawlessly.
We hope you enjoy Peanut Butter Nutella Chip and encourage to pick up a copy of chill for yourself. And, at just USD $5, you can afford to gift one to a friend or two.