The August 2010 Daring Bakers’ challenge was hosted by Elissa of 17 and Baking. For the first time, The Daring Bakers partnered with Sugar High Fridays for a co-event and Elissa was the gracious hostess of both. Using the theme of beurre noisette, or browned butter, Elissa chose to challenge Daring Bakers to make a pound cake to be used in either a Baked Alaska or in Ice Cream Petit Fours. The sources for Elissa’s challenge were Gourmet magazine and David Lebovitz’s “The Perfect Scoop”.
I made my pound cake with hazelnut meal in place of some of the flour to match my chocolate hazelnut ice cream and then decided to put it on a stick! Everything's better on a stick. They were melty but yummy.
Chocolate Hazelnut Ice Cream
8 ounces hazelnuts, toasted and cooled
3/4 cup sugar
1/8 teaspoon salt
4 1/2 cups whole milk
3 tablespoons cornstarch
4 ounces dark chocolate
Grind nuts with sugar in food processor. Place in saucepan with milk and salt and bring to a boil. Cover, remove from heat and let steep for 20-30 minutes. Strain in a fine sieve.
Pour the milk into a clean saucepan, reserving about 1/4 cup. Mix reserved milk with cornstarch, whisk into saucepan. Bring the milk to a boil and let boil a couple of minutes. Pour into a sealable container and cover the top surface with cling film. Let cool several hours or overnight.
Process in ice cream machine according to manufacturer's directions.
