Hazelnut-Espresso Ice Cream
Hazelnut-Espresso Ice cream
2 c milk
2 c heavy cream
3/4 c granulated sugar
3/4 c egg yolks
2 T coffee extract
6 oz bittersweet chocolate coarsely chopped
2 oz skinned, roasted hazelnuts
2 c marshmallows, cut into 1/2 inch
1 c all-purpose flour, plus 2 Tbsp
1 1/2 c unsweetened cocoa powder
1/2 c granulated sugar
3/4 c toasted hazelnuts, finely chopped
2 c coffee, cooled to room temperature
1/4 c Frangelico
In a heavy-bottomed saucepan, bring the milk, cream and 1/4 cup of the sugar to a scald. In the meantime, put the remaining sugar, egg yolks and coffee extract in a large bowl and whisk just to blend.
Slowly whisk 1/3 of the hot cream mixture into the yolks. Return the mixture to the saucepan and, while constantly scraping the bottom of the pot with a wooden spoon, cook until the custard has slightly thickened and coats the back of a spoon.
Strain the custard into a bowl set into a larger bowl of ice and stir until cool. Freeze in an ice cream maker according to the manufacturer's instruction. In the meantime, melt the chocolate. Let the chocolate cool but not harden. Remove the ice cream to a chilled bowl. While constantly folding the ice cream, drizzle in the melted chocolate.
Fold in the hazelnuts and marshmallow pieces. Freeze until hard. Makes 2 quarts.
Hazelnut Flatbread Set a rack in the middle of the oven and preheat to 350 F. Lightly grease a 12-inch by 18-inch cookie sheet to anchor the paper and line it with parchment paper. Lightly grease the paper.
Put the flour, cocoa, and sugar in a large bowl and stir together with a whisk. Whisk in the nuts. Gradually whisk in the coffee and
Frangelico until smooth.
With an offset metal spatula, spread half of the batter onto the cookie sheet in an even 1/16-inch thick layer. Bake for 15 minutes, or until crisp. Set on a rack to cool. Repeat with the remaining batter. To serve, break the sheets into pieces.