Come for the politics, stay for the snark.

Reality always lies in wait for … Democrats.

“In the future, this lab will be a museum. do not touch it.”

The arc of history bends toward the same old fuckery.

Trump should be leading, not lying.

A democracy can’t function when people can’t distinguish facts from lies.

JFC, are there no editors left at that goddamn rag?

if you can’t see it, then you are useless in the fight to stop it.

You don’t get rid of your umbrella while it’s still raining.

Dear media: perhaps we ought to let Donald Trump speak for himself!

Tick tock motherfuckers!

’Where will you hide, Roberts, the laws all being flat?’

Their freedom requires your slavery.

There are consequences to being an arrogant, sullen prick.

It’s the corruption, stupid.

Fight them, without becoming them!

It is not hopeless, and we are not helpless.

This year has been the longest three days of putin’s life.

the 10% who apparently lack object permanence

Accused of treason; bitches about the ratings. I am in awe.

Technically true, but collectively nonsense

Human rights are not a matter of opinion!

You know it’s bad when the Project 2025 people have to create training videos on “How To Be Normal”.

We are learning that “working class” means “white” for way too many people.

Sadly, media malpractice has become standard practice.

You are here: Home / Food & Recipes / Recipe Exchange: Birthday Gelato with Vanilla and Hazelnuts

Recipe Exchange: Birthday Gelato with Vanilla and Hazelnuts

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I decided a few days ago that gelato would be a fun birthday treat. I decided on vanilla with hazelnut chocolate spread and chopped hazelnuts.

I have made Hazelnut Gelato before (recipe here) and it’s yummy. But I wanted guests to have the option of plain gelato, a variety of chopped nuts, chocolate sauce and the hazelnut spread. So that’s what we had today.

The key to a great vanilla ice cream or gelato is using the best vanilla extract you can find, or really splurge and use vanilla beans.

This is the base for all gelato:

Gelato di Crema (Gelato Plain Base)

  • 2 cups whole milk
  • 1 cup heavy cream
  • 4 large egg yolk
  • 2/3 cup sugar

In a heavy-bottom saucepan, combine the milk and cream. Place over medium-low heat and cook, stirring occasionally so a skin doesn’t form, until tiny bubbles start to form around the edges and the mixture reaches a temperature of 170°F.

Meanwhile, in a medium heat-proof bowl, whisk the egg yolks until smooth. Gradually whisk in the sugar until it is well incorporated and the mixture is thick and pale yellow. Temper* the egg yolks by very slowly pouring in the hot milk mixture while whisking continuously. Return the custard to the saucepan and place over low heat. Cook, stirring frequently with a wooden spoon, until the custard is thick enough to coat the back of the spoon and it reaches a temperature of 185°F. Do not bring to a boil.

*The best way to temper is to add a tablespoon at a time until you’ve added about 1/4 cup. Then you can add a full ladle at a time, slowly.

For Vanilla Gelato:  Just before freezing the gelato,  mix in the vanilla and then add to the ice cream freezer.  Use 2-3 teaspoons of vanilla extract depending on how intense you like your vanilla flavor.

One final note. If you’re wondering what the difference is between Gelato, Sorbet and Ice Cream, click here for a pretty good explanation.

Do you know what you have now? Four egg whites. And what can you do with those? Why not make some gluten-free Chocolate-Walnut Cookies?

Dad update: he’s coming home on Saturday. I’ll make the trip out (again) and make sure he’s all set up. But he’s looking good and ready to continue his PT at home. Thanks for all the kind words and good thoughts over the past few weeks.

Respite open thread.

 

Reader Interactions

22Comments

  4. 4.

    Elizabelle

    Love the cookie recipe.  I have everything except the dark cocoa.  Could you just throw in some dark chocolate?

    Although:  Jeffrey’s roasting a test duck — that has not aged well.  They’re in scarves.  Leave them aloooooone.

  6. 6.

    Yutsano

    Yay good Dad news! Just a recommendation regarding finding a clinic for him: check to see if the therapist did their undergrad at BYU. I have found Mormon therapists to be excellent. And no you can’t have my mean Mormon cuss. :P

    I don’t own an ice cream machine. But I keep watching this honeysemifreddo recipe from Nigella and I keep drooling. I would definitely have to splurge for decent honey for that. I wonder if Winco still sells their orange honey. That would be brilliant in this.

  7. 7.

    prostratedragon

    Happy birthday to you, and continued good progress to your father.

     

    I might have to think about making some ice cream or gelato for Christmas, maybe …

  13. 13.

    Lapassionara

    Happy birthday, Tamara. Thank you for all your recipe posts and pet posts, and all the things you do to help us keep our cheer.

  14. 14.

    Joe Falco

    Happy birthday! I’m trying my hand at making individual meringues tonight. There are a few meringue cakes I’m interested in making, but I’d like to make sure I can actually make the meringue right first!

  15. 15.

    mousebumples

    Happy birthday, Tamara!

    Related to the gelato recipe – I made some amazing “avocado fudge” the other day from old avocados that ended up being more like an avocado sorbet. It was a variation on this recipe – though I added raspberries from our garden and made a few other switches (e.g. no bananas in the house) based on what we had on hand. I had put it in a 8×13″ Pyrex container, so we just cut out squares to eat every few days.  It’s long gone, but I think I now have a new ‘favorite’ for when we have leftover avocados that are getting a bit overripe …

  16. 16.

    dww44

    Happy Birthday, Tamara. Love your recipes and may have to try your gelato, although to be honest, I’ve kinda not cottoned to it before.

  18. 18.

    laura

    I hope this coming year includes improved health for you, your dad, your doggies, ducks, our country, the world. All the best TaMara.

  21. 21.

    Uncle Cosmo

    How can this recipe be adjusted to replace the sugar with a sugar substitute (saccharine, sucralose, stevia)? Or is it just another entry in the “Jus de Ballon” Death to Diabetics Cookbook?

    Všechno nejlepší k narozeninám, by the way.

  22. 22.

    Sasha

    Gonna have to try this. (I normally use a Ben & Jerry’s ice cream cookbook — nothing heated or cooked so I pasteurize eggs with my sous vide.)

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