Nocciola (hazelnut praline ice cream) on the back porch for lunch. Yes I know it's Fall but it's 89°/32°C and this fabulous ice cream called to me from the freezer. I made it yesterday for dear friends who were visiting from Philadelphia. I promised that if the Agrimontana praline paste arrived from Europe in time I would make the ice cream. This praline paste is made with hazelnuts from the famed Piedmont region of Italy--60% pure hazelnuts and 40% caramelized sugar. It has no equal. My dear long-time friend Mariella Esposito, of Fante's, and me enjoying the ice cream and sunset last night. Nocciola is her husband Lee's favorite, which is why I made it. This Thursday, September 28, Buon Italia will be opening in Chelsea Market in New York City but they also have an online site. And they carry, among other things, the Agrimontana praline paste and their 100% pure pistachio paste. Those of you who love these flavors of ice cream will be nothing short of astounded at the difference these quality ingredients make! And for those of you concerned about my summer-long defection to ice creaming, i'll be back to baking, mixing the dough for a pane nero this very afternoon (posting to come about this special Sicilian flour imported by Gustiamo).
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