I started unpacking some boxes of books and just unearthed David Lebovitz's Perfect Scoop. Here's two more winners from my favorite ice cream book:
I can't sing the praises high enough for this one:
Gianduja Gelato
The Perfect Scoop, David Lebovitz
Makes about 1 Quart (1 Liter)
1 ½ cups hazelnuts, toasted*
1 cup whole milk
2 cups heavy cream
¾ cup sugar
¼ teaspoon coarse salt
4 ounces milk chocolate, finely chopped
5 large egg yolks
1/8 teaspoon vanilla extract
Rub the hazelnuts in a kitchen towel to remove as much of the papery skins as possible, then finely chop them in a food processor or blender.
Warm the milk with 1 cup of the cream, sugar, and the salt in a saucepan. Once warm, remove from the heat and add the chopped hazelnuts. Cover and let steep at room temperature for 1 hour.
Put the milk chocolate pieces in a large bowl. Heat the remaining 1 cup cream in a medium saucepan until it just begins to boil. Pour it over the milk chocolate pieces and stir until the chocolate is completely melted and smooth. Set a mesh strainer over the top.
Pour the hazelnut-infused milk through a strainer into a medium saucepan, squeezing the nuts firmly with your hands to extract as much of the flavorful liquid as possible. Discard the hazelnuts.
Re-warm the hazelnut-infused mixture. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm hazelnut mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the milk chocolate mixture. Add the vanilla and stir until cool over an ice bath.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according the manufacturer’s instructions.
This was a hit at the office.
Chocolate-Peanut Butter Ice Cream
Two great tastes--smooth, creamy peanut butter and pure unadulterated cocoa merge together to make one terrific ice cream
2 cups half and half
1/4 cup unsweetened Dutch-processed cocoa powder
1/2 cup sugarPinch of salt1/2 cup smooth peanut butter
Whisk together the half and half, cocoa powder, sugar and salt in a large saucepan. Heat the mixture, whisking frequently, until it comes toa full, rolling boil (it will start to foam up). Remove from the heat and whisk in the peanut butter, stirring until thoroughly blended.
Chill the mixture thoroughly, then freese it in your ice cream maker according to the manufacturer's instructions.
I can't sing the praises high enough for this one:
Gianduja Gelato
The Perfect Scoop, David Lebovitz
Makes about 1 Quart (1 Liter)
1 ½ cups hazelnuts, toasted*
1 cup whole milk
2 cups heavy cream
¾ cup sugar
¼ teaspoon coarse salt
4 ounces milk chocolate, finely chopped
5 large egg yolks
1/8 teaspoon vanilla extract
Rub the hazelnuts in a kitchen towel to remove as much of the papery skins as possible, then finely chop them in a food processor or blender.
Warm the milk with 1 cup of the cream, sugar, and the salt in a saucepan. Once warm, remove from the heat and add the chopped hazelnuts. Cover and let steep at room temperature for 1 hour.
Put the milk chocolate pieces in a large bowl. Heat the remaining 1 cup cream in a medium saucepan until it just begins to boil. Pour it over the milk chocolate pieces and stir until the chocolate is completely melted and smooth. Set a mesh strainer over the top.
Pour the hazelnut-infused milk through a strainer into a medium saucepan, squeezing the nuts firmly with your hands to extract as much of the flavorful liquid as possible. Discard the hazelnuts.
Re-warm the hazelnut-infused mixture. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm hazelnut mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the milk chocolate mixture. Add the vanilla and stir until cool over an ice bath.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according the manufacturer’s instructions.
This was a hit at the office.
Chocolate-Peanut Butter Ice Cream
Two great tastes--smooth, creamy peanut butter and pure unadulterated cocoa merge together to make one terrific ice cream
2 cups half and half
1/4 cup unsweetened Dutch-processed cocoa powder
1/2 cup sugarPinch of salt1/2 cup smooth peanut butter
Whisk together the half and half, cocoa powder, sugar and salt in a large saucepan. Heat the mixture, whisking frequently, until it comes toa full, rolling boil (it will start to foam up). Remove from the heat and whisk in the peanut butter, stirring until thoroughly blended.
Chill the mixture thoroughly, then freese it in your ice cream maker according to the manufacturer's instructions.