GIANDUIA ICE CREAM

Steps:

• Chop chocolates into small pieces and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolates with hazelnut butter, stirring until smooth. Remove top of double boiler or bowl from heat.
• Split vanilla bean lengthwise and scrape seeds into a 3-quart heavy saucepan. Add pod, milk, and cream and bring mixture to a simmer over moderate heat. Remove pan from heat.
• In a large bowl with an electric mixer beat together yolks and sugar until thick and pale. Add hot cream mixture to egg mixture in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly until a thermometer registers 170° F. (do not let the custard boil or it will curdle.)
• Pour custard through a sieve into a clean bowl and stir in chocolate mixture until combined well. Chill custard, its surface covered with plastic wrap, until cold, at least 1 hour, and up to 1 day.
• Serve ice cream sprinkled with hazelnuts.
• Or available for purchase from Dundee Orchards, P.O. Box 327, Dundee, OR 97115, (503) 538-8105.