• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings

Chocolate Raspberry Toasted Hazelnut Ice Cream (Part 1)

  • Recipe Submitted by on

Category: Desserts, Chocolate

 Ingredients List

  • ---------------------------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.

Continued in Part 2...

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