Chocolate Raspberry Toasted Hazelnut Ice Cream (Part 1)

MMMMM----- Recipe via Meal-Master (tm) v8.04

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

MMMMM-------------------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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