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

Chocolate Raspberry Toasted Ice Cream Part

  • Recipe Submitted by on

Category: Chocolate, Desserts

 Ingredients List

  • ----------------------------DIRECTIONS CONTINUED----------------------------


While the cream is heating, place egg yolks and th
remaining sugar in the bowl of an electric mixer
fitted with a paddle. Beat the eggs on high for 2 to 2
1/2 minutes. Scrape down the sides of the bowl, then
beat on high until
slightly thickened and lemon-colored, 2 1/2 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. en 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 i the freezer for several hours before serving.
Serve within 5 day Makes 1 1/2 quarts

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?