Gianduia Ice Cream


  • ¼ cup toasted skinned hazelnuts
  • 2 cups heavy cream
  • 5 ounces fine-quality bittersweet chocolate (not unsweetened)
  • 3 ounces fine-quality milk chocolate
  • 1 vanilla bean
  • 2 cups whole milk
  • 2/3 cup butter
  • + 2 more ingredients
    • 8 large egg yolks
    • ¼ cup sugar

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 sa...

View full recipe at Epicurious


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