Chocolate Raspberry Toasted Hazelnut Ice Cream Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
KAREN PHILLIPS CBTX40A
1 cup: Hazelnuts,
1/2 pint: Red raspberries,
4 ounce: Semi-sweet chocolate, broken into 1/2 oz pcs
1 1/2 cup: Heavy cream,
1 cup: Half-and-half,
2 ounce: Unsweetened chocolate, broken into 1/2 oz pcs
3/4 cup: Granulated sugar,
4: Egg yolks,
1/2 cup: Whole milk,
Directions:
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 >>>
Source from luhu.jp
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 >>>
Source from luhu.jp