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