(Pssst! Gianduja is basically the official name for what we call Nutella) Somehow, it is October! Which may not seem the ideal time of year to share an ice cream recipe but in my opinion there is never a bad time to eat ice cream; breakfast, lunch, dinner, January, July, November. Plus there is something very autumnal about hazelnuts and chocolate. My favourite flavour of ice cream is Hazelnut, there is nothing greater on this Earth. This recipe, however, is for Hazelnut and Dark Chocolate and is pretty damn amazing too. I will be using the method minus the chocolate to make Hazelnut Gelato. This recipe is from my ice cream oracle, David Lebovitz‘s – The Perfect Scoop but I subbed the milk chocolate for dark chocolate, just a personal choice, and make sure it is good quality chocolate with a minimum of 30% cocoa solids, whatever you choose.
Summer is here! I’ve seen glimpses of it in between the rain! I promised more strawberry recipes, I’m finally about to deliver on that promise. I already have one delicious (sour cream) strawberry ice cream recipe in my arsenal (I would never order strawberry ice cream when out but you can’t beat it home made with delicious fresh strawberries), but then I spotted this recipe in BBC Good Food magazine (June 2016 issue). The original calls for white balsamic, whilst the idea of it excited me, I didn’t want to go hunting shops to find some and ordinary balsamic would surely work fine (it did). The combination of strawberries with balsamic vinegar is divine and I’d urge you to try it if you haven’t. I took this to a family BBQ and it was a big hit.
When I spotted this recipe of the fabulous Flick’s diamond of a blog (see what I did there?), I knew I would love this ice cream as much as she did and filed it away for when the time was right (go and check her gorgeous blog out right now!). The right time turned out to be Mother’s Day (in fact any day and any time is the right time for this ice cream). It is SO rich but in THE BEST way possible. It also does not require the use of an ice cream maker, unlike the other ice cream recipes I have shared, so it is accessible to everyone, hallelujah!
I must apologise to Flick for totally, accidentally, stealing her photograph it in a wine glass idea. When making it I just scrolled to the bottom and skimmed the recipe part of the post (having read it already months previously) and then realising I’d run out of tubs big enough, put it in a loaf tin (as I’d remembered Flick had done, genius idea). Continue reading
Hello!! I haven’t blogged in weeks and I have missed it (I’m making the most of this extra day we have!). We’ve moved house, unpacked (almost, we’re waiting on a book case and an arm chair) and I have handed in my masters thesis (whilst working too); it has been a busy few weeks. We’re in our new home though and I am besotted, I love it here. I am equally besotted with this ice cream. I would never order raspberry ripple given the choice but this home made version made with fresh raspberries is ABSOLUTELY divine. Perhaps my favourite ice cream flavour of all the flavours that I have ever made.
Since I made these last week, I am unashamed to say that I have had them almost every night since. We’ve both had a cold this week and these poached pears with ice cream have healing powers, I am sure of it.
I’ve been on a cooked pear frenzy ever since I had a delicious pear and chocolate pudding a few weeks ago (which I forgot to photograph before my family devoured the entire thing, so I will have to make another one, sigh) and this dish is just the perfect dessert for the changing of the seasons, now that the weather has turned (plus is it is a little less naughty than some).