As part of my retrospective of annual holiday card recipes, today I focus on just one year ago. In 2006 I traveled to Torino, and indeed saw the famous shroud of Turin (a display copy actually). But the reason for the trip was to attend the Slow Food Terra Madre conference, a gathering fo 5,000 farmers and 1,000 chefs. Torino's signature chocolate is infused with hazelnut, so I created this recipe to get my fix after my return.
The picture is outside Caffe al Bicherin, a famous little spot where they make a gorgeous drink of coffee, espresso and chocolate syrup.
Janine's chocolate hazelnut ice cream
Makes about one quart
3 cups heavy cream
1 13-ounce jar chocolate hazelnut spread, such as Nutella
¼ teaspoon salt
Heat cream in medium saucepan over high heat until it comes to a boil. Remove from heat, stir in chocolate hazelnut spread and salt, and whisk until thoroughly combined. Pour through a strainer into a clean bowl and top with a piece of wax paper or plastic wrap, right on the liquid to prevent a skin from forming. Refrigerate overnight to cool completely and let the flavors cure. Resist temptation to drink it with a straw. Process in an ice cream maker according to the manufacturers directions. Transfer to plastic container and freeze for another hour or two. Let rest at room temperature for a few minutes before scooping.
Recipe used with permission from Janine MacLachlan, The Rustic Kitchen, www. RusticKitchen.com. All rights reserved.