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| Home -> [Chocolate, Desserts, Fruits, Ice Cream & Sherbet] -> [Chocolate raspberry toasted hazelnut ice cream Recipe] |
Chocolate raspberry toasted hazelnut ice cream
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| Artist: |
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Yield: |
1 |
| Categories: |
Chocolate, Desserts, Fruits, Ice Cream & Sherbet |
Rating: |
0 |
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Ingredients:
| 1
| cup | Hazelnuts | | 1/2
| pint | Red raspberries | | 4
| oz | Semi-sweet chocolate | | | -broken into ?oz pcs | | 1 1/2
| cup | Heavy cream | | 1
| cup | Half-and-half | | 2
| oz | Unsweetened chocolate | | | -broken into ?oz pcs | | 3/4
| cup | Granulated sugar | | 4
| | Egg yolks | | 1/2
| cup | Whole milk |
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Procedures:
| 1 | 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 ?qt saucepan, electric mixer with paddle, instant-read test thermometer, ice-cream freezer, 2-qt plastic container with lid. | | 2 | Preheat the oven to 325 degrees. | | 3 | Toast and skin the hazelnuts. | | 4 | Lightly crush the nuts with the bottom of a saute pan. | | 5 | Heat 1 inch of water in the bottom half of a double boiler over medium-high heat. | | 6 | Place the semi-sweet and unsweetened chocolates and milk in the top half of the double boiler. | | 7 | Tightly cover the top with film wrap. | | 8 | Allow to heat for 8 to 10 minutes, then transfer to a stainless steel bowl and stir until smooth. | | 9 | Crush the raspberries in a stainless steel bowl using a ladle or metal spoon (be sure to crush, not puree, the berries). | | 10 | Stir crushed berries into chocolate mixture and hold at room temperature. | | 11 | Heat the heavy cream and half-and-half in a 2 ?qt. | | 12 | Saucepan over medium-high heat. | | 13 | When hot, add ?cup of sugar, and stir to dissolve. | | 14 | Bring cream to a boil. | | 15 | Continued >> |
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