Chocolate raspberry toasted hazelnut ice cream

1 servings

Ingredients

Quantity Ingredient
1 cup Hazelnuts
½ pint Red raspberries
4 ounces Semi-sweet chocolate; broken into 1/2 oz pcs
1½ cup Heavy cream
1 cup Half-and-half
2 ounces Unsweetened chocolate; broken into 1/2 oz pcs
¾ cup Granulated sugar
4 Egg yolks
½ cup Whole milk

Directions

KAREN PHILLIPS CBTX40A

EQUIPMENT: Measuring cup, 2 baking sheets with sides, 100%-cotton kitchen towel, saute pan, double boiler, film wrap, 2 stainless steel bowls (1 large), rubber spatula, whisk, ladle or metal spoon, 2½-qt saucepan, electric mixer with paddle, instant-read test thermometer, ice-cream freezer, 2-qt plastic container with lid.

Preheat the oven to 325 degrees. Toast and skin the hazelnuts. Lightly crush the nuts with the bottom of a saute pan.

Heat 1 inch of water in the bottom half of a double boiler over medium-high heat. Place the semi-sweet and unsweetened chocolates and milk in the top half of the double boiler. Tightly cover the top with film wrap. Allow to heat for 8 to 10 minutes, then transfer to a stainless steel bowl and stir until smooth.

Crush the raspberries in a stainless steel bowl using a ladle or metal spoon (be sure to crush, not puree, the berries). Stir crushed berries into chocolate mixture and hold at room temperature. Heat the heavy cream and half-and-half in a 2 ½-qt. saucepan over medium-high heat. When hot, add ¼ cup of sugar, and stir to dissolve. Bring cream to a boil.

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