1 cup chocolate-hazelnut spread (or Nutella), divided
1. In a medium heavy-bottom saucepan, combine the cream and milk. Halve the vanilla bean and scrape out the seeds; add the seeds and pod to the pan. Bring to a boil, then immediately remove from the heat. Stir in the sugar until dissolved.
For The Record
Los Angeles Times Thursday, February 12, 2009 Home Edition Main News Part A Page 2 National Desk 1 inches; 34 words Type of Material: Correction
Cookie recipe: A recipe for hazelnut-chocolate Linzer cookies in Wednesday's Food section did not include a step for adding the ground hazelnuts. They should be added to the cookie dough along with the flours.
For The Record
Los Angeles Times Wednesday, February 18, 2009 Home Edition Food Part F Page 7 Features Desk 1 inches; 36 words Type of Material: Correction
Cookie recipe: A recipe in the Feb. 11 Food section for hazelnut-chocolate Linzer cookies did not include a step for adding the ground hazelnuts. They should be added to the cookie dough along with the flours.
2. In a medium bowl, briefly whisk together the egg yolks. Pour about half a cup of the hot cream mixture into the bowl, whisking constantly to warm the eggs (this helps to keep them from curdling when added to the pan). Pour the cream-yolk mixture back into the saucepan with the rest of the hot cream, whisking constantly.
3. Cook the mixture over medium-low heat, stirring constantly with a wooden spoon, until it has thickened to a custard and coats the back of the spoon, about 7 minutes.
4. Strain the custard through a fine mesh sieve into a large bowl. Whisk one-half cup of the hazelnut-chocolate spread into the hot custard until thoroughly combined. Cover and cool to room temperature, then chill in the refrigerator at least 2 hours, preferably overnight.
5. Freeze the custard in an ice cream maker according to the manufacturer's instructions. When the ice cream has reached a thickened "soft-serve" or frozen yogurt consistency, spoon in the remaining one-half cup spread and blend very briefly to form swirls in the ice cream. Chill in the freezer until ready to serve.
Each of 12 ( 1/2-cup) servings: 318 calories; 4 grams protein; 23 grams carbohydrates; 1 gram fiber; 23 grams fat; 12 grams saturated fat; 144 mg. cholesterol; 42 mg. sodium.
Hazelnut-chocolate oatmeal with strawberries and cream
Total time: 20 minutes
Note: If good strawberries aren't available, substitute bananas or other seasonal fruit.
1/2 cup heavy cream
1/2 cup whole milk
1 cup rolled oats (not quick-cook)
2 cups water
1/4 teaspoon vanilla
Pinch of sugar, unless using store-bought Nutella
Pinch of salt
1/3 cup hazelnut-chocolate spread (or Nutella)
1/2 cup hulled, sliced strawberries
1/4 cup hazelnuts, toasted and skins removed, coarsely chopped or broken up
4 teaspoons shaved dark chocolate
1. In a blender, in a food processor or by hand, whip the cream until it begins to thicken. Stir in the milk to thin as desired, the mixture should be light with the consistency of heavy cream. Set aside.
2. In a small heavy-bottom saucepan, combine the oats, water, vanilla, sugar and salt. Cover and bring to a boil, then turn the heat to low and simmer, uncovered and stirring occasionally until the oatmeal is creamy, about 3 minutes. Stir in the hazelnut-chocolate spread until thoroughly combined. This makes about 2 cups of oatmeal.
3. Divide the oatmeal among bowls, sprinkle the strawberries over the top, followed by a little cream, hazelnuts and shaved chocolate. Serve any remaining cream in a pitcher alongside the oatmeal.
Each serving: 370 calories; 7 grams protein; 32 grams carbohydrates; 4 grams fiber; 25 grams fat; 10 grams saturated fat; 44 mg. cholesterol; 67 mg. sodium.