I practically lived in the same pair of sandals all summer—a simple two-strap flat in snakeskin-embossed pewter that seemed to go with every outfit. After Labor Day I retired them to the back of my closet because their thin white soles whispered summer. When I’ve been getting ready, I long for my wardrobe staple. I desperately miss those easy sandals.
Don’t get me wrong, I am not complaining that fall is official, but it is an awkward transition to boots when sweater weather still seems far off. The same is true in the kitchen, so I made the best of both seasons with hazelnut ice cream topped with magic shell. The toasted nuts tasted like autumn, but each frozen bite took me back to summer.
Hazelnut Ice Cream
Adapted from The New York Times
Makes about 1 quart
1 cup hazelnuts, shelled, skin on
1 vanilla bean
2 cups whole milk
1 cup heavy cream
1/2 cup granulated sugar
1/2 teaspoon kosher salt
1 tablespoon vanilla extract
Preheat the oven to 300 degrees F. Arrange the hazelnuts in a single layer on a sheet pan. Roast for about 12 minutes, stirring once, until the nuts are light brown and fragrant. Let the nuts cool slightly before transferring to a clean dish towel and rubbing off the skins.
Split the vanilla bean in half lengthwise and scrape out the seeds into a large saucepan. Add the vanilla pod, milk, heavy cream, 1/4 cup sugar and salt. Simmer for 8 minutes, stirring occasionally, over medium-low heat.
While the milk mixture is cooking, puree 1/2 cup hazelnuts with 1/4 cup sugar in the food processor until they become a paste, about 3 to 5 minutes, and then stir into the milk mixture. Continue cooking over medium low-heat, until the paste dissolves, about 5 to 7 minutes. Remove the pod and add the vanilla extract. Transfer to a bowl and cool over an ice bath. Refrigerate until cooled completely. Roughly chop the remaining hazelnuts.
Churn in an ice cream maker following the manufacturer’s instructions. Stir in the chopped hazelnuts and transfer to a storage container. Freeze until firm before serving.