![Roasted hazelnut vanilla ice cream.
From the NY Times article, “Egg-Free Ice Cream Lets Flavors Bloom:”
“So one stifling afternoon, I set off on an ice cream marathon, making a fruit flavor (ripe berries from the farmers’ market), a nut flavor (roasted hazelnut-vanilla), a bittersweet chocolate (which Mr. Morgenstern had promised would have the creamiest texture) and maple spice. […]The berry was the prettiest and freshest tasting, with a lively flavor that was just on the smooth and creamy side of sherbet. Maple spice was the lightest and most sophisticated, while the chocolate was profoundly bittersweet and silky, with a faint but delightful rye whiskey undertone. My tentative favorite was the hazelnut spiked with Cognac and vanilla. The aromatics made the hazelnuts taste like praline, and I adored the crunchy nuts against the cold milky base.”
Enough said! I want to try that egg-free ice cream that tased like “hazelnut spiked with cognac and vanilla!”](http://26.media.tumblr.com/tumblr_l6nn0mL02a1qboj5no1_500.jpg)
Roasted hazelnut vanilla ice cream.
From the NY Times article, “Egg-Free Ice Cream Lets Flavors Bloom:”
“So one stifling afternoon, I set off on an ice cream marathon, making a fruit flavor (ripe berries from the farmers’ market), a nut flavor (roasted hazelnut-vanilla), a bittersweet chocolate (which Mr. Morgenstern had promised would have the creamiest texture) and maple spice. […]
The berry was the prettiest and freshest tasting, with a lively flavor that was just on the smooth and creamy side of sherbet. Maple spice was the lightest and most sophisticated, while the chocolate was profoundly bittersweet and silky, with a faint but delightful rye whiskey undertone.
My tentative favorite was the hazelnut spiked with Cognac and vanilla. The aromatics made the hazelnuts taste like praline, and I adored the crunchy nuts against the cold milky base.”
Enough said! I want to try that egg-free ice cream that tased like “hazelnut spiked with cognac and vanilla!”
