my papa's favorite ice creams are hazelnut and banana.
this ice cream has been literally bookmarked in david lebovitz's ice cream recipe book since i got it.
but it always seemed to much effort to make it.
plus, up to two weeks ago, i didn't have a mini food processor yet.
(now i get to call one from kenwood my own!)
this weekend it was time to make it.
i was very pleased with the outcome.
was my papa pleased?
yes, indeed he was!
and my mama and i were too!
gianduja ice cream
adapted from david lebovitz's "the perfect scoop"
175g whole milk
1/8 tsp coarse sea salt
60g milk chocolate (at least 35% cocoa solids)
2 large egg yolks
roast hazelnuts in 180 degree celcius oven for 10 minutes, or until golden brown.
remove from oven, let cool slightly, and rub of the papery skins (not everything will come off!).
in food processor, chop them finely.
heat milk and half the cream (100g) with sugar and salt.
when warm, add the hazelnuts.
cover and let stand for 1 hour.
in the meantime, chop your milk chocolate.
prepare a further pot with the rest of the cream.
bring it to a boil, take from heat and add the chocolate, stirring until no pieces are left undissolved.
in a further bowl, add the egg yolks.
after the hour, the hazelnuts should be infused enough.
sieve and strain them into a new pot to be reheated.
when boiling, add them to the egg yolks, stirring vigorously.
add the chocolate mixture, stirring until smooth.
chill, then freeze in your ice cream maker according to your manufacturer's instructions.