Ice Cream & Ices
Chocolate Raspberry Toasted Hazelnut Ice Cream
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semi-sweet chocolate, broken into 1/2 ounce pieces
unsweetened chocolate, chopped
Preheat the oven to 325 degrees.
Toast and skin the hazelnuts.
Lightly crush the nuts with the bottom of a saute 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 puree, the berries).
Stir crushed berries into chocolate mixture and hold at room temperature.
Heat the heavy cream and half and half in a 2 1/2-quart saucepan over medium-high heat.
When hot, add 1/4 cup of sugar, and stir to dissolve.
Cool overnight in fridge, process in an ice cream maker according to manufacturer's directions.