Today Holiday Recipe Club is celebrating the Queen’s Diamond Jubliee.
The required ingredients were tea, jam or Worcestershire sauce.
As you can see, I ended up going the tea route. But I was very tempted to do a homemade jam.
This chai ice cream was inspired by a black currant tea ice cream recipe in my favorite ice cream book, The Perfect Scoop.
Welcome to another love bloghop! This month we are making ice cream.
As i’ve said before, David Lebovitz’s The Perfect Scoop is one of my favorite cookbooks and I never pass up a chance to use it.
His recipe for gianduja gelato has been one my list of things to make. Hazelnut and chocolate combinations are a weakness for me.
I haven’t had a chance to try real gianduja but I figured gelato couldn’t be a bad substitution.
David’s recipe calls for infusing hazelnuts in milk then using the milk in your ice cream base. Instead of doing that I decided to just use this wonderful creation called hazelnut paste.
Have you had hazelnut paste? It’s like a deliciously sweet nut butter. Perfect for ice cream. Want to try your own hazelnut paste? Check out more information here!
The final result was similar to Ferrero Rocher chocolates or nutella… Silky, sweet with an underlying nutty flavor.
Note: these bowls are perfect for storing things. The liquidy ice cream base didn’t leak at all! I have been using them for everything lately. [Read more...]
