In need of ice cream

I’m back in Athens after several days of vacation in the very green and beautiful Greek island of Euboea (Εύβοια) where we had an amazing time. Those of you who follow me on instagram already got a glimpse of what it was like.

I plan to share more in the future, perhaps when I get back to the Netherlands, but for the time being and since it’s still very hot here in Athens, I thought I’d share with you a recipe for ice cream.

Not just any ice cream though, but a mascarpone and nutella ice cream with hazelnut praline. I know I don’t need to say much in order to tempt you to try it and I’m pretty sure you who are lovers of hazelnut praline are already on your way to making this, but let me just say that if you’re in the mood for a scoop of fresh, homemade, light and smooth ice cream, look no further.

The mascarpone gives a rich texture, the nutella its sweet and unique flavor and the hazelnut praline adds crunch as well as depth of flavor to the velvety ice cream.

Enjoy and see you soon!

Mascarpone and Nutella Ice Cream with Hazelnut Praline

If you don't have an ice cream maker, don't fret. Below, I'm including instructions on how to make the ice cream without it.

Yield: about 1 kg

Ingredients

for the ice cream
175 ml fresh whole milk
125 g mascarpone
150 g caster sugar
1 medium-sized egg
350 ml cream, full-fat (35%)
180 g Nutella
1 tsp pure vanilla extract

for the hazelnut praline
100 g caster sugar
80 g blanched unsalted hazelnuts
30 ml water

Special equipment: wire whisk, ice cream machine (optional), baking sheet, baking paper or silicone sheet, candy thermometer (optional), small food processor


Preparation

for the ice cream
Heat the milk in a medium-sized saucepan over medium heat, being careful not to boil it. While the milk is getting warm, add the mascarpone, sugar and egg in a medium-sized bowl and beat with a wire whisk. Pour in the hot milk little-by-little, whisking non-stop and once you’ve poured it all in, return the mixture to the saucepan and place over medium heat. Heat, whisking frequently, until you have a mixture that’s slightly thick and very smooth. Don’t allow the cream to boil. Remove the pan from the heat, empty the cream inside a clean bowl, cover with plastic warp and place in the refrigerator to cool completely.

In a medium-sized bowl, add the cream and whisk to a very soft peak. Add the nutella and vanilla extract and mix well. Add the cooled cream to the nutella mixture and mix well with the whisk. Empty the mixture to your ice cream machine and churn according to the manufacturer’s instructions.

Alternatively, if you don't have an ice cream maker, empty the chilled ice cream mixture into a container suitable for the freezer. Put mixture in the freezer, take it out after 40 minutes and whisk it very well. You can also beat it with a spatula vigorously (or you can use a blender, or even a stick blender).
Continue doing the same thing every half hour, until it's too thick and frozen to beat or whisk. The whole process will take 2-3 hours.

Serve the ice cream sprinkled with hazelnut praline.

You can keep the ice cream in your freezer for 1 month.

for the hazelnut praline
In a small skillet or sauté pan add the blanched hazelnuts and place over a medium heat. Toast the nuts, stirring often so they don’t get burned, until they become fragrant and brown lightly. Transfer them to a small bowl.

Line your baking sheet with baking paper or a silicone sheet.

In a medium-sized, heavy-bottomed saucepan, add the sugar and water and place over a medium heat. Stir with a heatproof spatula until the sugar dissolves in the water, turn heat up to medium-high and then allow the magic to happen. The sugar will start to boil, do not stir at all because it will crystallize and it will be ruined, but stay close and keep an eye on it because you don’t want your caramel to burn. It will take 7-10 minutes for the sugar to turn into a dark golden caramel. The smell of burnt sugar is an indication that it’s ready. If you have a candy thermometer it should read 187 degrees Celsius / 370 Fahrenheit. (See in this post photos of the process).

Take the pan off the heat immediately and add the toasted hazelnuts to the pan. Stir briefly with a heatproof spatula to coat them with the caramel and empty everything onto the prepared baking sheet, spreading it quickly with the help of the spatula. Allow to cool completely. It will take 25-30 minutes.

Once cooled, break the praline with your hands into pieces and add them to your food processor. Grind the praline and empty it into a glass jar.

Use it on your ice cream and you can keep the rest in the refrigerator, in a sealed glass jar, for 1 week.

Chicken with tomatoes and olives

Remember the other day I was telling you that one of my gas-rings is broken and I can’t cook anything larger than a fried egg? Well, the landlord realized that I’ve had enough misery to last me a lifetime in this kitchen and he decided to change the whole stove top making me incredibly happy.

I need to tell you something about me though. It’s a bit embarrassing but hey, who cares. Whenever I buy or get something brand spanking new, whether it’s new shoes, a new mixer or in this case, a new gas stove, I can’t use them straight away. I feel like I’m going to taint them if I use them or that I’m going to break them in an instant, and I simply want to sit and admire my new things for a little while before I finally decide to use them.

So, as we speak, my shiny new gas stove is all clean and almost untouched as I have only used it to boil water for pasta, οh, and make Greek coffee on the small gas ring. I know, I’m weird.

Ιn the meantime, while I’m admiring my new acquisition, I have been using my oven and some pretty delicious food has been enjoyed. Like this roast chicken dish with whole fresh tomatoes, black olives, thyme, oregano, garlic, lemon, olive oil; the usual suspects in Greek cooking.

Incredible flavors of succulent tender chicken, sweet tomatoes that once you cut them open a sweet aromatic puddle of heavenly juices forms on your plate and all you want to do is dunk your bread into them.

The garlic is soft and sweet with an earthy quality that matches that of the thyme and oregano. The olives are slightly briny and balance out the rest of the flavors with their mild acidity. The crispy skin of the chicken and almost charred and caramelized skin of the tomatoes offer an interesting variety of textures.

Such a great balance of flavors, a truly summery dish worthy of this time of year when tomatoes are so plump and soft. Because summer is not over yet. Thankfully!

As for my gas stove, I have the sneaking suspicion it’s going to be used properly tomorrow. I’m craving a dish that requires lots of pots and pans and it’s going to be good.

Marinated Roast Chicken with Tomatoes, Olives, Lemon and Herbs

I used Kalamata olives but any good quality black olives will do. Also, choose tomatoes that are ripe (not overripe) and plump. I used vine-ripened tomatoes (Greek: τσαμπί / Dutch: trostomaten) but I suspect any type of tomato that’s juicy yet firm will be perfect.

I usually serve this dish with lots of bread and feta cheese, sometimes with a green salad or if we’re really hungry, with a simple rice or sautéed/baked potatoes.

Yield: 2-4 main-course servings

Ingredients
1 chicken, about 1,200 g, cut into 6-8 pieces*
Zest of 1 lemon, grated
Juice of 1 lemon
4 garlic cloves, peeled and bruised
4 Tbsp olive oil
½ tsp Greek dried oregano
4 fresh large thyme sprigs, leaves picked
Salt
Freshly ground black pepper

4 vine-ripened tomatoes, cut into half or quartered if too big
15 Kalamata olives, pitted and halved
1 Tbsp olive oil
Salt
Freshly ground black pepper

*I always cut the chicken into six pieces; legs, wings and breasts. You can also cut it into eight pieces, separating the legs into thighs and drumsticks, but I prefer not to because they remain juicier.

Special equipment: large barking tray, plastic wrap or plastic bag appropriate for storing food


Preparation
In a large glass bowl, add the lemon zest and juice, the garlic, 4 Tbsp olive oil, the dried oregano, the fresh thyme leaves, a little salt and a good sprinkling of black pepper and mix with a spoon. Add the chicken pieces to the bowl and coat them well with the marinade. Cover the bowl with plastic wrap or, alternatively, place the chicken pieces with the marinade in a plastic bag suitable for storing food and seal it. Allow the chicken to marinate for at least 45 minutes, or up to 2 hours. If you choose to marinate the chicken for more than 1 hour, place it in the refrigerator. Take it out of the fridge 20 minutes before you put it in the oven, to allow it to come to room temperature.

Preheat your oven to 190-200 degrees Celsius / 375-390 Fahrenheit.
In another bowl, add the tomatoes, the olives, 1 Tbsp olive oil, a little salt and black pepper and toss.

Place the marinated chicken in a roasting tray large enough to fit all the pieces in one layer, drizzle the marinade on top and add the tomatoes and olives between the chicken pieces.

Place the pan on the middle rack of the oven and roast the chicken for about 50 minutes, until it takes on a golden brown color and the skin becomes crispy and caramelized, and the tomatoes have softened and have produced plenty of juices. Also, if you insert a knife or skewer on the thickest part of the chicken pieces, the juices should run clear and not be reddish in color. Don't cook for longer because the chicken will dry out and become tough.

Serve in dishes along with the delicious juices from the pan. They are perfect for dunking your bread in.