gianduja gelato recipe

For the longest time, I had been struggling with my cuisinart ice cream machine. It worked well when I was in US but since I brought it home, it has been giving me a multitude of problems. At home, we have quite a few american appliances and due to different voltage, we have a huge voltage transformer. My kitchenaid, and many other american appliances have worked great but the cuisinart was a different story. Sometimes, nothing would be wrong and I would churn out ice cream fine. Sometimes, it would run for 15 minutes and switch off by itself and not be able to turn on again. At other times, the same thing would happen for 10 minutes. One day, it decided to not turn on again, and I guess it was gone forever.

This time when I went back to Seattle, I decided to bid the voltage problems goodbye, and get the kitchenaid ice cream maker attachment. I must say that in terms of churning out good consistency ice cream, this attachment is really really awesome. I must say though, my only problem with it is pouring the mixture in. Due to all the stirring and cooling involved, I tend to place the mixture in wide mouth bowls and containers so that they would cool faster. It is actually quite hard to pour the mixture in while the machine is turned on (which is what you’re supposed to do) since the space available to pour the mixture in is very limited.  Hence, it has been quite a feat so far with me holding the mixture and another person holding a funnel, positioning it strategically over the bowl but not touching the moving parts – sounds complicated, right! So, until I find a better way, I love my new ice cream maker attachment just about 99%.

David Lebovitz’s The Perfect Scoop ice cream book is highly recommended for anyone who loves making ice cream. It is the only recipe book I have that’s dedicated to ice cream and it has served me very well so far. I like it that the book has a combination of very easy to make recipes when you feel like whipping something up in 10 minutes, Yet, the book also has complicated recipes if you’re looking for a challenge or for a recipe to impress.


When I first flipped open the book, the first recipe that caught my eye is the gianduja gelato! I always pick a hazelnut ice cream when I go to gelato shops and I just couldn’t wait to try making it myself.

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chocolate pavé recipe


Sometimes, I enjoy the challenge of making large, towering, gravity defying cakes. At other times, I enjoy using interesting ingredients to making sophisticated cakes with delicate flavors. Not to forget, there are other times where I’m looking for a simple yet satisfying cake. For me, that cake is none other than david lebovitz’s chocolate pavé.

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devil’s food cake

devil's food cake

I crave chocolate…a lot.

Many people tend to stay away from chocolate desserts at restaurants. As for me, I’ll choose a chocolate dessert 9 out of 10 times for the simple fact that… I LOVE chocolate. (that’s an understatement by the way)

I like chocolate on its own. It is nice to have some other simple ingredients complement chocolate BUT, I really just like chocolate, chocolate. Hence, David Lebovitz’s devil’s food cake is one of my favorites because its just… chocolate, chocolate, chocolate. (I just realized that I’ve used the word “chocolate” 11 times :P)

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