Chocolate Raspberry Toasted Ice Cream * Part 2 Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
KAREN PHILLIPS CBTX40A
DIRECTIONS CONTINUED
Directions:
While the cream is heating, place egg yolks and the remaining sugar
in the bowl of an electric mixer fitted with a paddle. Beat the eggs
on high for 2 to 2 1/2 minutes. Scrape down the sides of the bowl,
then beat on high until slightly thickened and lemon-colored, 2 1/2
to 3 minutes.
(At this point, the cream should be boiling. If not, adjust the mixer
speed to low and continue to mix until the cream boils. If this is
not done, the egg yolks will develop undesirable lumps.)
Pour the boiling cream into the beaten egg yolks and whisk to combine.
Return to the saucepan and heat over medium-high heat, stirring
constantly. Bring to a temperature of 185 degrees, 2 to 4 minutes,
then pour over the chocoate mixture, add crushed hazelnuts, and stir
to combine. Cool in an ice-water bath to a temperature of 40 to 45
degrees, about 15 minutes.
When the custard is cold, freeze in an ice-cream freezer following the
manufacturers instructions. Transfer the semi-frozen ice cream to a
plastic container. Securely cover the container, then place in the
freezer for several hours before serving. Serve within 5 days.
Makes 1 1/2 quarts
Source: Death By Chocolate Cookbook by Marcel Desaulniers
Source from luhu.jp
in the bowl of an electric mixer fitted with a paddle. Beat the eggs
on high for 2 to 2 1/2 minutes. Scrape down the sides of the bowl,
then beat on high until slightly thickened and lemon-colored, 2 1/2
to 3 minutes.
(At this point, the cream should be boiling. If not, adjust the mixer
speed to low and continue to mix until the cream boils. If this is
not done, the egg yolks will develop undesirable lumps.)
Pour the boiling cream into the beaten egg yolks and whisk to combine.
Return to the saucepan and heat over medium-high heat, stirring
constantly. Bring to a temperature of 185 degrees, 2 to 4 minutes,
then pour over the chocoate mixture, add crushed hazelnuts, and stir
to combine. Cool in an ice-water bath to a temperature of 40 to 45
degrees, about 15 minutes.
When the custard is cold, freeze in an ice-cream freezer following the
manufacturers instructions. Transfer the semi-frozen ice cream to a
plastic container. Securely cover the container, then place in the
freezer for several hours before serving. Serve within 5 days.
Makes 1 1/2 quarts
Source: Death By Chocolate Cookbook by Marcel Desaulniers
Source from luhu.jp