chocolate raspberry toasted hazelnut ice cream

How To Make chocolate raspberry toasted hazelnut ice cream

• 1

  Preheat the oven to 325 degrees.
• 2

  Toast and skin the hazelnuts.
• 3

  Lightly crush the nuts with the bottom of a saute pan.
• 4

  Heat 1 inch of water in the bottom half of a double boiler over medium-high heat.
• 5

  Place the semi-sweet and unsweetened chocolates and milk in the top half of the double boiler.
• 6

  Tightly cover the top with film wrap.
• 7

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

  Crush the raspberries in a stainless steel bowl using a ladle or metal spoon (be sure to crush, not puree, the berries).
• 9

  Stir crushed berries into chocolate mixture and hold at room temperature.
• 10

  Heat the heavy cream and half and half in a 2 1/2-quart saucepan over medium-high heat.
• 11

  When hot, add 1/4 cup of sugar, and stir to dissolve.
• 12

  Bring cream to a boil.
• 13

  Cool overnight in fridge, process in an ice cream maker according to manufacturer's directions.
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