Ingredients

• Chocolate Brownie, recipe follows
• Coffee Ice Cream, recipe follows
• Hazelnut Ice Cream, recipe follows
• 2 1/2 cups heavy cream
• 3 tablespoons sugar
• 1/2 teaspoon pure vanilla extract
• 1 cup sweetened whipped cream
• 2 tablespoons Frangelico or brandy
• 8 ounces bittersweet or semisweet chocolate, finely chopped
• 1/3 cup toasted, chopped hazelnuts

Directions

Chocolate Brownie:

1 stick unsalted butter

1/2 cup all-purpose flour, sifted

2 (1-ounce) squares unsweetened baking chocolate

1 cup granulated sugar

2 large eggs, beaten

1 teaspoon vanilla extract

Preheat the oven to 350 degrees F.

Grease a 9-inch round baking pan. Line with parchment paper and lightly grease and flour the paper and sides of the pan, shaking to remove any excess. Set aside.

In a saucepan over low heat, melt together the butter and chocolate, stirring occasionally. Add the sugar and stir to dissolve and until smooth. Remove from the heat and pour into a medium bowl. Add the flour and eggs in 2 additions, alternating, and whisking well after each to combine. Add the vanilla and mix well. Pour into the prepared pan and rap the bottom of the pan lightly against the countertop. Bake until the brownies are set and have risen, and a cake tester inserted into the middle comes out clean, 25 to 30 minutes.

Remove from the oven and let cool.

Yield: 1 (9-inch) pan of brownies, about 6 to 8 servings

Hazelnut Ice Cream:

1 cup hazelnuts

3 cups heavy cream

2 cups milk

1 vanilla bean, split lengthwise

8 large egg yolks

1 cup sugar

1/4 cup hazelnut liqueur, such as Frangelico or other nut-flavored liqueur, such as Nocello

Preheat the oven to 350 degrees F.

Spread the hazelnuts on a baking sheet. Bake for about 10 minutes, stirring occasionally until the skins are cracked and the nuts (under the skins) are deeply golden brown. Place the nuts in a towel and rub them to remove most of the skins. Cool completely.

Combine the cream and 1 cup of the milk in a large heavy saucepan. Scrape the vanilla seeds into the cream mixture and add the bean and the hazelnuts. Bring to a gentle boil over medium heat.

Whisk the yolks and sugar in a medium bowl. In a slow, steady stream, whisk 1 cup of the hot cream mixture into the egg mixture. Gradually whisk the egg mixture back into the saucepan. Stir constantly over medium-low heat until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F on an instant-read thermometer, about 5 minutes. Strain through a fine-mesh sieve into a heatproof medium bowl.

Discard the vanilla bean, remove the nuts and rinse in a strainer under cold running water; pat dry on paper towels. On a work surface, crush the nuts with a meat mallet or rolling pin, and stir into the custard. Stir in the remaining 1 cup milk and the liqueur. Cover with plastic wrap, pressing the wrap against the surface of the custard to prevent a skin from forming. Refrigerate until well chilled, at least 2 hours.

Pour the chilled custard into the bowl of an ice cream machine and process according to the manufacturer's instructions. Place in a plastic container, cover tightly, and freeze until ready to use.

Yield: 1 1/2 quarts

Coffee Ice Cream:

2 cups milk

2 cups heavy cream

1 cup sugar

2 tablespoons instant coffee granules

6 large egg yolks

In a medium saucepan, combine the milk, cream, 1/2 cup of the sugar, and coffee. Bring to a gentle boil, stirring occasionally to dissolve the sugar. Remove from the heat.

In a medium bowl, beat the yolks with the remaining 1/2 cup of sugar until the yolks are thick and light yellow in color, about 3 minutes.

Temper the eggs by adding about 1 cup of the warm milk mixture to the eggs, whisking to combine. Gradually add the egg mixture in a slow, steady stream, to the remaining hot milk. Cook over medium-low heat, stirring occasionally, until the mixture thickens enough to coat the back of a spoon, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean container. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Refrigerate until well chilled, at least 3 hours.

Pour the custard into the bowl of an ice cream machine and process according to the manufacturer's instructions. Place in a plastic container, tightly cover, and freeze until ready to use.

Yield: about 1 quart