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Chocolate Raspberry Toasted Hazelnut Ice Cream (Part 1)

Chocolate Raspberry Toasted Hazelnut Ice Cream (Part 1) is a home-style recipe made with Semi Sweet Chocolate, Heavy Cream, Unsweetened Chocolate, Granulated Sugar, and Whole Milk.

재료

• 4 oz
• 1 1/2 cup
• 2 oz
• 3/4 cup
• 1/2 cup

조리법 (미리보기)

1. 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 1/2-qt saucepan, electric mixer with paddle, instant-read test thermometer, ice-cream freezer, 2-qt plastic container with lid.

2. 2

   Preheat the oven to 325 degrees. Toast and skin the hazelnuts. Lightly crush the nuts with the bottom of a saute pan.

3. 3

   Heat 1 inch of water in the bottom half of a double boiler over medium-high heat.

4. 4

   Place the semi-sweet and unsweetened chocolates and milk in the top half of the double boiler.

5. 5

   Tightly cover the top with film wrap.

6. 6

   Allow to heat for 8 to 10 minutes, then transfer to a stainless steel bowl and stir until smooth.

7. 7

   Crush the raspberries in a stainless steel bowl using a ladle or metal spoon (be sure to crush, not puree, the berries).

8. 8

   Stir crushed berries into chocolate mixture and hold at room temperature.

9. 9

   Heat the heavy cream and half-and-half in a 2 1/2-qt. saucepan over medium-high heat.

10. 10

    When hot, add 1/4 cup of sugar, and stir to dissolve.

11. 11

    Bring cream to a boil.