Desserts Under Construction

Vanilla Bean Ice Cream (courtesy of Thomas Keller's Ad Hoc) and Chocolate/Hazelnut Bombe (literally bombs, but more like fritters...but not quite fritelle) (adapted from Mario Batali's Molto Italiano).  I'm practicing basic ice cream bases so I can start experimenting, and practicing different dough recipes to find the right mix for a gianduia dessert I have in mind (I'm still not getting the dough as fluffy as I'm imagining).  No matter - the imperfections are still delicious!