No! It’s freakishly warm in SF. I do miss foliage, and the crisp Autumn air, and eating freshly made apple cider donuts. But I guess this Indian summer thing is kind of cool.
You know what the opposite of cool is? The Giants 0-5 season.
Is it too much to ask for one win? Just one. Maybe in the next game against the Bears? This is too much isn’t? I don’t even know what to say anymore. The Giants kind of, really suck. I want to think it will get better but I’m sinking into a deep depression and the only thing that can pull me out is this beauty of an ice cream – chocolate hazelnut.
Side note: photographing ice cream is not easy. It’s fairly melty in my sauna of an apartment. But this ice cream doesn’t last long once its out – it’s so creamy and delicious!
The past several days have been interesting to say the least. I made a wedding cake for some good friends who got married in Half Moon Bay. I find myself getting less and less stressed out delivering cakes – yay! (It’s still not easy.) My friends from Boston came to visit a few days later and I got to spend quality time with them. It made me realized how much I miss all of them!
|From left to right, top to bottom: wedding cake! / “reunited and it feels so good” /baby noah getting all the attention/ a teensy tiny apple cake/ a naked pumpkin cake.|
I also took a quick trip down and back from Monterey for a baby shower, organized another wedding cake tasting, and spent a day in the hospital. One of my visiting Boston friends went to the ER on Sunday and had to stay overnight. It turns out sometimes food poisoning is not always the cause of throwing up one’s entire stomach contents. Long story short, he is okay and back to his usual spirit.
Makes 1 quart
Recipe from Completely Delicious
- 1 1/2 cups hazelnuts
- 1 cup whole milk
- 2 cups heavy cream, divided
- 3/4 cup sugar
- 1/4 teaspoon kosher salt
- 8 ounces milk chocolate, finely chopped, divided (I used TCHO Classic Milk Chocolate.)
- 5 large egg yolks
- 1/8 teaspoon vanilla extract
*Preheat oven to 350 degrees F. Spread the hazelnuts on an even layer on a non-greased sheet pan. Bake the nuts for 10-12 minutes, or until lightly golden brown. Let the nuts cool completely, then rub them in a kitchen towel to remove much of the skins as possible. Finely chop the hazelnuts in a food processor.
*Warm the milk with 1 cup of the cream, sugar, and salt in a saucepan, stirring to dissolve the sugar. Once the mixture starts steaming, and before it starts to boil, remove it from the heat and stir in the hazelnuts. Cover and let steep at room temperature for 1 hour.
*Meanwhile put 4 ounces of the milk chocolate pieces in a large bowl. Heat the remaining 1 cup of heavy cream until it just begins to boil. Pour it over the chopped chocolate. Let it sit for 5 minutes, then stir until the chocolate is completely melted and smooth.
*Pour the hazelnut-infused milk through a strainer into a separate bowl squeezing the nuts to extract as much flavor as possible. Discard the hazelnuts and return the mixture to the saucepan and set over medium low heat.
*In a bowl, whisk together the egg yolks. When the hazelnut mixture is warm, slowly add about 1/4 cup of the mixture to the egg yolks while whisking constantly. Pour the tempered egg mixture back into the saucepan and cook over medium heat until the mixture thickens and coats the back of a spoon, while whisking constantly. Pour the custard through a strainer into the bowl with the chocolate mixture. Add vanilla and stir until combined.
*Chill the mixture thoroughly in the refrigerator for at least 4 hours or overnight. Freeze in an ice cream mixture according to the manufacturer’s instructions, adding the remaining 4 ounces of chocolate during the last 5 minutes of churning.
*Let the ice cream firm up in the freezer before serving.