Chocolate Raspberry Toasted Hazelnut Ice Cream

By HeatherS

Ingredients

• 5 ounces (142 g.) hazelnuts
• 4 ounces (113 g.) plain chocolate, broken
• into 1/2-ounce (14 g.) pieces
• 2 ounces (56 g.) unsweetened chocolate, broken into 1/2-ounce (14 g.) pieces
• 4 fluid ounces (120 ml.) milk
• 6 ounces (126 g.) raspberries
• 12 fluid ounces (355 ml.) double cream
• 8 fluid ounces (240 ml.) single cream
• 6 ounces (126 g.) caster sugar
• 4 egg yolks

Details

Servings 2

Preparation

Step 1

Preheat the oven to 325 degrees Fahrenheit

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 plain and unsweetened chocolates and milk in the top half of the double boiler.
Tightly cover the top with cling film. 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 purée, the berries). Stir crushed berries into chocolate mixture and hold at room temperature.

Heat the double and single cream in a 4-pint (21/2-1.) saucepan over medium-high heat. When hot, add 2 ounces (56 g.) of sugar and stir to dissolve. Bring cream to a boil. 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 21/2 minutes. Scrape down the sides of the bowl, then beat on high until slightly thickened and lemon-coloured, 21/2 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 nd heat over medium-high heat, stirring constantly. Bring to a temperature of 185 degrees Fahreneit (85 degrees C), 2 to 4 minutes, then pour over the chocolate mixture, add crushed hazelnuts, and stir to combine. Cool in an ice-water bath to a temperature of 40 to 45 degrees fahrenheit (4 to 7 degrees C), about 15 minutes.

When the custard is cold, freeze in an ice-cream maker following the manufacturer's instructions. Transfer the semifrozen ice cream to a plastic container. Securely cover the container, then Place in the freezer for several hours before serving. Serve within 5 days.