Title: Chocolate Raspberry Toasted Hazelnut Ice Cream (Part 1)
Categories: Desserts, Chocolate, Ice cream
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.

Continued in Part 2...
Posted to MM-Recipes Digest V3 #293

Date: Fri, 25 Oct 1996 21:58:30 -0700 (MST)

From: Sandy Gamble