Chocolate Raspberry Toasted Hazelnut Ice Crea
Ingredients| |
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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
1/2-qt saucepan, electric mixer with paddle, instant-read test
thermometer, ice-cream freezer, 2-qt plastic container with lid.
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-qt. saucepan over
medium-high heat. When hot, add 1/4 cup of sugar, and stir to
dissolve. Bring cream to a boil.
Continued >>>
Servings: 1
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