Chocolate raspberry toasted ice cream * part 2

1 servings

Ingredients

Quantity Ingredient

Directions

KAREN PHILLIPS CBTX40A

DIRECTIONS CONTINUED

While the cream is heating, place egg yolks and the remaining sugar in the bowl of an electric mixer fitted with a paddle. Beat the eggs on high for 2 to 2½ minutes. Scrape down the sides of the bowl, then beat on high until slightly thickened and lemon-colored, 2 ½ to 3 minutes.

(At this point, the cream should be boiling. If not, adjust the mixer speed to low and continue to mix until the cream boils. If this is not done, the egg yolks will develop undesirable lumps.) Pour the boiling cream into the beaten egg yolks and whisk to combine.

Return to the saucepan and heat over medium-high heat, stirring constantly. Bring to a temperature of 185 degrees, 2 to 4 minutes, then pour over the chocoate mixture, add crushed hazelnuts, and stir to combine. Cool in an ice-water bath to a temperature of 40 to 45 degrees, about 15 minutes.

When the custard is cold, freeze in an ice-cream freezer following the manufacturer's instructions. Transfer the semi-frozen ice cream to a plastic container. Securely cover the container, then place in the freezer for several hours before serving. Serve within 5 days.

Makes 1 ½ quarts

Source: Death By Chocolate Cookbook by Marcel Desaulniers

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