Chocolate Raspberry Toasted Hazelnut Ice Cream

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.