GIANDUIA ICE CREAM
Categories Chocolate Frozen Dessert Hazelnut Gourmet
Yield Makes about 1 quart
Number Of Ingredients 9
Steps:
- Chop chocolates into small pieces and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolates with hazelnut butter, stirring until smooth. Remove top of double boiler or bowl from heat.
- Split vanilla bean lengthwise and scrape seeds into a 3-quart heavy saucepan. Add pod, milk, and cream and bring mixture to a simmer over moderate heat. Remove pan from heat.
- In a large bowl with an electric mixer beat together yolks and sugar until thick and pale. Add hot cream mixture to egg mixture in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly until a thermometer registers 170° F. (do not let the custard boil or it will curdle.)
- Pour custard through a sieve into a clean bowl and stir in chocolate mixture until combined well. Chill custard, its surface covered with plastic wrap, until cold, at least 1 hour, and up to 1 day.
- Serve ice cream sprinkled with hazelnuts.
- Or available for purchase from Dundee Orchards, P.O. Box 327, Dundee, OR 97115, (503) 538-8105.
GIANDUJA CREAM
This recipe for gianduja cream is courtesy of Michael Laiskonis.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Nuts & Seeds
Number Of Ingredients 10
Steps:
- In a medium saucepan heat sugar and 2 tablespoons water over medium-high heat and cook, stirring occasionally and brushing down the sides of the saucepan with a damp pastry brush, until the sugar dissolves and comes to a boil. Cook until caramel mixture becomes golden amber in color.
- Meanwhile, gently warm 1 cup heavy cream in a small saucepan over medium heat. Pour warmed cream over caramel and add star anise and orange zest. Remove from heat and cover; let stand for 10 minutes. Soak gelatin sheet in very cold water, until softened, 5 to 10 minutes.
- Remove lid from saucepan, return to low heat, and whisk egg yolk into caramel mixture. Squeeze gelatin to remove excess water and add to caramel mixture; continue whisking until mixture has thickened slightly. Remove from heat and whisk in the gianduja; strain mixture through a fine mesh sieve set over a medium bowl.
- Divide mixture between six 3-ounce glass cups; transfer to a refrigerator and chill until set, 2 to 3 hours.
- To serve, garnish cream with whipped cream, hazelnuts, and honey.
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