It’s scorching hot in Toronto right now. Over on the West Coast? Not so much. I’m really missing the crazy and humid Toronto heat until I acclimatize to the breezy weather here.
This was the last ice cream I made in Toronto before I had to return the ice cream maker to my sister. In The Perfect Scoop, the recipe references this ice cream tasting similar to an orange creamsicle, a favourite of mine when I was a child. Every other kid I knew always bought those rocket popsicles (now called Mega Missiles?!) because of the cool colours, but I was all about the creamy filling hidden underneath the crisp cool orange exterior. So of course I had to make this.
There was never a chance that this ice cream would develop freezer burn.
The sour cream gives it an extra creaminess and a tang to it. Did it taste similar to my childhood favourite? I recently had a creamsicle and it just wasn’t as good. So I’m saying goodbye to creamsicles and saying hello to this ice cream.
It’s boiling hot outside. All I want is ice cream and I want to make it. This involves turning on my oven and standing over a hot stove. I’ve been wanting to make the Gianduja gelato from The Perfect Scoop by David Lebovitz as this is my go to flavour whenever I order gelato.
There are several steps involved to make this: toast the hazelnuts, try to rub the papery skins off as much as possible (a tea towel helps with this), make the infused hazelnut milk mixture, make the custard, combine the two, refrigerate, and then make ice cream. None too difficult, but I found getting the papery skins off of the hazelnuts to be the most time consuming.
The result was dense and heavenly. Definitely a repeat before this summer ends. Was it worth being in a sweltering kitchen? Yes!
I find homemade ice creams to be much more rich and dense so a small scoop goes a long way.
Recipe here. Note: This recipe calls for milk chocolate, but I think a dark chocolate would also work nicely as well.
P.S. After having this blog for 2.5 years I thought it was time to commit and buy the domain name nervouschef.com. Please change your bookmarks/rss feeders to this one. Thanks!
Berthillon is probably the most famous ice cream shop in Paris. If you’re going to the Notre Dame, you might as well stop by Berthillon for some ice cream. You’ll have something to eat while you’re waiting in line if you don’t eat it all by then.
Somehow we managed to not find the right Berthillon as many stores sell their ice cream. This is the one you should go to:
There’s a selection of sorbets and ice creams and the sorbets are very strong and tasty. I liked my raspberry sorbet (frambroise) and R was very pleased with his lime (citron vert). We liked Berthillon so much that we visited it 3 times in the 6 days we were there. Out of all the flavours we tried, we both agreed the Caramel Buerre Salé (salted butter caramel) was the best. And I wish I could find a place here that sells it.
Thanks to everyone who congratulated me on my engagement! It’s been a whirlwind of trying to lock down a venue and while my vendor assures me the site is booked, I am in disbelief until we put down some cash and sign the contract.
While Toronto has been drenched with rain, we have been having some hot days as of late. I whipped up some maple walnut ice cream to satisfy my sudden craving for this flavour. I worked off of a recipe I found in a magazine (sadly, I forget the name but I’m sure it was from Chatelaine and the issue was this year) where I volunteer at. The results were delicious and the 10% cream in conjunction with the whipping cream made for something not too heavy.
Here is the modified recipe:
Maple Walnut Ice Cream
1 cup of walnuts, chopped in chunks
1 1/4 cup maple syrup
1 cup whipping cream (at least 35% milk fat) or heavy cream
2 cups 10% cream (a 500mL carton)
6 egg yolks
1 teaspoon maple extract
1. Toast walnuts (I did mine for a few minutes in a 350 degree oven).
2. In a small saucepan bring 1 cup of maple syrup to a boil and reduce until it’s reduced to 2/3 (about 4 mins)
3. Take off the heat and add both creams. Put mixture back on burner and lower the heat so it’s a simmer.
4. In a separate bowl, whisk egg yolks. Slowly pour yolks into the saucepan and stir until it’s thick enough to coat the back of the spoon (it should register 120degrees if you’re worried about raw eggs).
5. Add maple extract and the the rest of the maple syrup (or more maple syrup to taste)
6. Chill overnight and make the ice cream in your ice cream maker.
With Summer finally peeking its head (although the weather is a bit gloomy right now), my little hand crank ice cream maker has been seeing some use. In fact, I will be getting to know the ice cream maker when I pick up Perfect Scoop sometime soon. What sold me on this book was that there is a recipe that recreates my childhood favourite orange creamsicle.
My most recent creation is peanut butter ice cream that Movie Man requested. I used this recipe and it produced a nice rich ice cream. Homemade ice cream is heavy. Heavy and rich. It’s definitely the one scoop in a tiny bowl kind of ice cream. We have some store bought ice cream in the freezer (bought because of Movie Man’s impatience for waiting several minutes before scooping ice cream) and it doesn’t even compare to the homemade stuff.
I’ve been going through cartons of cream and I think we’ll have to switch over to making frozen yogurt to give the whipping cream a rest.