Gianduia Ice Cream

1. 1

   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.

2. 2

   Remove top of double boiler or bowl from heat.

3. 3

   Split vanilla bean lengthwise and scrape seeds into a 3-quart heavy saucepan.

4. 4

   Add pod, milk, and cream and bring mixture to a simmer over moderate heat.

5. 5

   Remove pan from heat.

6. 6

   In a large bowl with an electric mixer beat together yolks and sugar until thick and pale.

7. 7

   Add hot cream mixture to egg mixture in a slow stream, whisking, and pour into pan.

8. 8

   Cook custard over moderately low heat, stirring constantly until a thermometer registers 170 F. (do not let the custard boil or it will curdle.)

9. 9

   Pour custard through a sieve into a clean bowl and stir in chocolate mixture until combined well.

10. 10

    Chill custard, its surface covered with plastic wrap, until cold, at least 1 hour, and up to 1 day.

11. 11

    Serve ice cream sprinkled with hazelnuts.

12. 12

    Or available for purchase from Dundee Orchards, P.O.

13. 13

    Box 327, Dundee, OR 97115, (503) 538-8105.

* Per serving · 4 servings · Values may vary.

No additional tips available.