Chocolate Raspberry Toasted Hazelnut Ice Cream
Chocolate Raspberry Toasted Hazelnut Ice Cream recipe
Yield
16 servingsPrep
30 minCook
20 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
hazelnuts (filberts)
|
|
| ½ | pint |
raspberries
red |
*
|
| 4 | ounces |
semi-sweet chocolate
broken into 1/2 ounce peices, null, null |
|
| 1 ½ | cups |
heavy whipping cream
|
|
| 1 | cup |
light cream (half&half)
half-and-half |
|
| 2 | ounces |
unsweetened chocolate
unsweetened, broken into 1/2 ounce pieces |
|
| ¾ | cup |
sugar
granulated |
|
| 4 |
egg yolks
|
*
|
|
| ½ | cup |
milk
whole |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
hazelnuts (filberts)
|
|
| 237 | ml |
raspberries
red |
*
|
| 115.6 | ml/g |
semi-sweet chocolate
broken into 1/2 ounce peices, null, null |
|
| 355 | ml |
heavy whipping cream
|
|
| 237 | ml |
light cream (half&half)
half-and-half |
|
| 57.8 | ml/g |
unsweetened chocolate
unsweetened, broken into 1/2 ounce pieces |
|
| 177 | ml |
sugar
granulated |
|
| 4 |
egg yolks
|
*
|
|
| 118 | ml |
milk
whole |
|
Directions
EQUIPMENT: Measuring cup, 2 baking sheets with sides, 100%-cotton kitchen towel, sauté pan, double boiler, film wrap, 2 stainless steel bowls (1 large), rubber spatula, whisk, ladle or metal spoon, 2½-qt saucepan, electric mixer with paddle, instant-read test thermometer, ice-cream freezer, 2-qt plastic container with lid.
Preheat the oven to 325℉ (160℃). Toast and skin the hazelnuts. Lightly crush the nuts with the bottom of a sauté 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 purée, the berries). Stir crushed berries into chocolate mixture and hold at room temperature. Heat the heavy cream and half-and-half in a 2½-qt. saucepan over medium-high heat. When hot, add ¼ cup of sugar, and stir to dissolve. Bring cream to a boil.
Cool overnight in fridge, process in ice cream maker according to manufacturer's directions.
