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Chocolate Raspberry Toasted Hazelnut Ice Cream

 
Chocolate Raspberry Toasted Hazelnut Ice Cream
17

Chocolate Raspberry Toasted Hazelnut Ice Cream recipe

Yield

16

servings

Prep

30

min

Cook

20

min

Ready

1

hrs

Trans-fat Free, High Fiber
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 69g (2.4 oz)
Amount per Serving
Calories 362473% of calories from fat
 % Daily Value *
Total Fat 293g 450%
Saturated Fat 143g 715%
Trans Fat 0g
Cholesterol 657mg 219%
Sodium 299mg 12%
Total Carbohydrate 85g 85%
Dietary Fiber 21g 86%
Sugars g
Protein 85g
Vitamin A 142% Vitamin C 19%
Calcium 80% Iron 77%
* based on a 2,000 calorie diet How is this calculated?

 

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