Superb Chocolate Hazelnut Ice Cream
Love the deep-rich chocolate taste, and the roasted hazelnut just added in another kick. Absolutely to die for.
raw, 1/2 cup
light cream (half&half)
brown sugar, dark
Preheat the oven to 425℉ (220℃) F.
Place the hazelnuts on a baking sheet and roast until dark brown, about 10 minutes, or more. Allow to cool for a few minutes until you can handle.
Rub off the skins with a clean kitchen towel.
Discard the skins. Chop nuts roughly, then set aside.
In a medium saucepan, heat half-and-half and sugar over medium high heat, whisking constantly to dissolve sugar. Do not bring the mixture to a boil.
Add cocoa powder, and whisk until completely incorporated. Add chopped chocolate and cook, stirring, until chocolate is melted, about 3 minutes. Reduce heat to medium low.
Whisk together egg yolks, salt and tapioca starch in a bowl until well mixed.
Slowly and gradually whisk in 1 cup of hot chocolate mixture to egg yolk mixture, constantly whisking to keep yolks from curdling.
Return combined mixture back into saucepan and cook about 10 minutes, stirring constantly, until it thickens slightly and coats back of spoon.
Allow the mixture to cool completely, then chill in an ice bath. (This chocolate custard may be prepared a day ahead and refrigerated.)
Churn the custard in an ice cream maker for 20 to 25 minutes until semi-firm. Add hazelnuts into ice cream maker at the final 5 minutes.
Transfer ice cream to a freezer safe container. Place in freezer for at least 4 hours, preferably overnight, before serving.