Chocolate Raspberry Toasted Hazelnut Ice Cream

Kristy K.

By
@Calcchic

Sounds complicated, but it's not that bad. And it's worth every bit of effort! You won't find anything like this at the grocery store. :)


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Ingredients

1 c
hazelnuts
1/2 pt
raspberries
4 oz
semi-sweet chocolate, broken into 1/2 ounce pieces
1.5 c
heavy cream
1 c
half and half
2 oz
unsweetened chocolate, chopped
3/4 c
granulated sugar
4
egg yolks
1/2 c
whole milk

Directions Step-By-Step

1
Preheat the oven to 325 degrees.
2
Toast and skin the hazelnuts.
3
Lightly crush the nuts with the bottom of a saute pan.
4
Heat 1 inch of water in the bottom half of a double boiler over medium-high heat.
5
Place the semi-sweet and unsweetened chocolates and milk in the top half of the double boiler.
6
Tightly cover the top with film wrap.
7
Allow to heat for 8 to 10 minutes, then transfer to a stainless steel bowl and stir until smooth.
8
Crush the raspberries in a stainless steel bowl using a ladle or metal spoon (be sure to crush, not puree, the berries).
9
Stir crushed berries into chocolate mixture and hold at room temperature.
10
Heat the heavy cream and half and half in a 2 1/2-quart saucepan over medium-high heat.
11
When hot, add 1/4 cup of sugar, and stir to dissolve.
12
Bring cream to a boil.
13
Cool overnight in fridge, process in an ice cream maker according to manufacturer's directions.

About this Recipe

Course/Dish: Ice Cream & Ices, Chocolate