Nutella Waffle & Peanutbutter Icecream

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So now that Easter is a week away, I’ve been thinking deeply of the things I wanted to bake. Though, it’s always easy to think but hard to do especially that wedding is only 2 months away! I must admit that Easter is one of the best time to take a break and cook { or bake if you feel like}… there’s just so much you can do with bunnies and chocolate eggs!

nutella waffle with peanut butter icecream 01

Last weekend, I decided to try out my waffle pan, which I’ve bought 6 months ago! Yes 6 months without using it! I didn’t want to make an ordinary buttermilk waffle as I think I like something a bit more rich! Coincidentally, IK bought a jar of Nutella, that’s it! Nutella is the key! Along with some peanut butter ice-cream that I’ve made last week, bingo! So here it is, I made nutella waffles served with peanut butter ice-cream (with extra Nutella swirls!) and condensed milk with Easter mini eggs! Doesn’t it make you happy when you see all that??

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Adding to that, I was so happy to be invited into another magazine last month! It is the Homemaker Magazine from England. It’s all about Easter, which makes it a perfect fit to this post! If you still remembered my Easter recipe last year about the Cadbury crème egg, then you’ve got it! Definitely a must try!

Homemaker Magazine issue 17
You’ll need (makes 5 waffles):

For the waffle

  • 1¾ cups all-purpose flour
  • 2 tablespoons caster sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1¾ cups buttermilk
  • 3 tablespoons of Nutella
  • 110 grams of unsalted butter, melted and cooled to room temperature
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 tablespoon of condensed milk
  • Extra Easter mini eggs for decorations

For the ice-cream:

  • 1 cup of full cream milk
  • ¾ cup of caster sugar
  • ½ cup of creamy peanut butter (crunchy or smooth)
  • 2 cups of heavy cream
  • Pinch of salt
  • 6 egg yolks
  • 2 teaspoons vanilla extract

For the Nutella Swirl

  • ½ cup Nutella, melted

nutella waffle with peanut butter icecream 04
How to?

  1. Preheat your waffle iron.
  2. Sift flour, baking powder, baking soda, salt and sugar in a large mixing bowl and set aside.
  3. In another mixing bowl, whip egg whites to stiff peaks, set aside.
  4. While slowly mixing with an electric mixer on low, add egg yolks , follow by the butter, Nutella and then the buttermilk. Mix until combined.
  5. Fold egg white into the wet mixture until combined. Pour wet mixture into the dry mixture and mix until a smooth batter form.
  6. Grease your heated waffle iron, use a measuring spoon or cup, pour 1/2 cup of the batter into the iron. Cook according to the waffle iron’s instructions, until waffles are hard enough and crisp. Repeat until all batter is finished.
  7. Serve immediately with the peanut butter ice-cream, and some condense milk.

To make the ice-cream:

  1. Warm the milk, sugar, peanut butter, 1 cup of the heavy cream and the salt in a medium saucepan over medium-low heat, stirring until the sugar is dissolved and the peanut butter has melted. Continue cooking until the mixture comes to a slight simmer, bubbling around the edges of the pan. Remove from the heat.
  2. In a separate large bowl, pour the remaining 1 cup heavy cream and place a fine-mesh sieve on top.
  3. Whisk the egg yolks in a separate medium bowl. Slowly pour the warmed milk mixture into the egg yolks, whisking constantly. Pour the mixture back into the saucepan.
  4. Place the saucepan over medium heat and stir constantly with a rubber spatula until the mixture thickens and coats the back of the spatula, about 5-6 minutes.
  5. Pour the custard through the fine-mesh sieve and stir it into the cream. Stir in the vanilla extract and place the bowl over an ice bath. Stir occasionally, until the mixture is cool.
  6. Cover and transfer the custard to the refrigerator until completely chilled, at least 8 hours or overnight.
  7. Pour the mixture in your ice cream maker and freeze according to the manufacturer’s instructions.
  8. In a pan, pour 1/8 of ice-cream and drop dollops of melted Nutella. Pour another layer of ice cream and dollops of Nutella. Repeat until all ice-cream and Nutella are used up.  Once all of the ice cream and peanut butter has been placed in the container, use a butter knife to gently swirl the mixture. Store the ice cream in the freezer.

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Tips:

  • Do not over mix your batter or else it will go very runny.
  • Ensure you whisk constantly when pouring the eggs into the custard whilst making ice-cream, otherwise the eggs will get cooked up and become scrambled eggs.
  • Do not over-cooked your milk or a skin will form, giving a rustic texture (aftertaste) to the ice-cream.

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Source:

Waffle inspired from Martha Stewart
Peanut butter icecream inspired from Brown Eyed Baker

 

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One comment

  1. I REALLY LOVE NUTELLA. I’m interested with this Nutella Waffle & Peanutbutter Icecream.

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