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Title: Chocolate Raspberry Toasted Hazelnut Ice Cream
Categories: Dessert Chocolate Icecream
Yield: 1 Servings
| KAREN PHILLIPS CBTX40A | ||
| 1 | c | Hazelnuts |
| 1/2 | pt | Red raspberries |
| 4 | oz | Semi-sweet chocolate; broken into 1/2 oz pcs |
| 1 1/2 | c | Heavy cream |
| 1 | c | Half-and-half |
| 2 | oz | Unsweetened chocolate; broken into 1/2 oz pcs |
| 3/4 | c | Granulated sugar |
| 4 | Egg yolks | |
| 1/2 | c | Whole milk |
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, 2 1/2-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 1/2-qt. saucepan over medium-high heat. When hot, add 1/4 cup of sugar, and stir to dissolve. Bring cream to a boil.
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