It figures that the first post I write after my absence is about ice cream. It’s fitting, don’t you think? I’m glad to be back, at least in a limited capacity until I get my life straightened out.
Thank you so much for all your kind words, support, and thoughts. It surprised me how many comments were left in my very, very brief post. It means a lot to me. I love that we’ve developed into this virtual community that spans the globe. Long story short, my husband and I are getting divorced and I’m temporarily living with my parents until we get some of the legal stuff worked out.
Anyway, I’m back. And I’m back with ice cream.
This week’s Tuesdays with Dorie selection is Honey-Peach Ice Cream. I decided to make Tartufo with it. Tartufo are Italian chocolate-covered ice cream truffles. Instead of the traditional chocolate covering, I decided to go with white-chocolate. I also rolled some Tartufo in toasted hazelnuts.
I made ice cream balls using my mini-ice cream scoop and placed them on a chilled plate in the freezer for an hour. To make the white-chocolate shell, I melted 100 grams of chopped white-chocolate with 2 tablespoons of canola oil. I let it cool to room-temperature before dipping the ice cream balls in it. I then rolled the covered ice cream ball in toasted hazelnuts. I placed the tartufo back in the freezer.
These were a big hit. Everyone loved them. Thank you to Tommi of Brown Interior for selecting this week’s recipe as we bake our way through Dorie Greenspan’s Baking…From My Home to Yours. If you would like the ice cream recipe, please visit Tommi’s blog.