My wife read this New Yorker article a few weeks ago and became obsessed with getting El Mordjene, an Algerian hazelnut spread similar to Nutella but way less cloying.
The internet (and past posts on here) suggested trying to mix the spread into an ice cream base would suppress the flavor too much, so instead I made David Lebovitz’s ice cream from The Perfect Scoop (recipe [here](pastrystudio.blogspot.com/2011/07/apricot-ice-cream.html)) and swirled in the spread as a mix-in. The spread hardens really nicely stracciatella-style. I wish I had heated it up beforehand and/or diluted it a bit so it could have poured in a little thinner, but the texture is a lot of fun.
It sort of looks like frozen mashed sweet potatoes with the skins on (sorry, didn’t get a better picture before we finished it all). But it tastes really divine, the floral taste of the apricot really pairs nicely with the sweet nuttiness of the El Mordjene!
by palmwinedrinker
2 Comments
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Oops, the recipe link didn’t add. It’s [here](http://pastrystudio.blogspot.com/2011/07/apricot-ice-cream.html).