Chocolate Raspberry Toasted Hazelnut Ice Cream Recipes

TOASTED HAZELNUT AND CHOCOLATE ICE CREAM

Steps:

• In a small heavy saucepan, whisk eggs, sugar and salt until blended; stir in milk. Cook over medium-low heat until a thermometer reads at least 160°, stirring constantly. Do not allow to boil. Remove from heat., Strain into a bowl; whisk in cream and Nutella until smooth. Stir in chopped chocolate. Press plastic wrap onto surface of custard. Refrigerate overnight., Pour custard into cylinder of ice cream freezer; freeze according to manufacturer's directions, adding hazelnuts during the last 2 minutes of processing. Transfer ice cream to freezer containers, allowing headspace for expansion; freeze until firm, 2-4 hours.

DAVID TANIS'S CHOCOLATE HAZELNUT ICE CREAM

Steps:

• Heat oven to 425 degrees. Put hazelnuts on a baking sheet and roast until quite dark, about 10 minutes. Let cool slightly. Use a clean kitchen towel to rub off skins; discard skins. Crush nuts coarsely with a rolling pin or meat mallet and set aside.
• In a saucepan, heat half-and-half and sugar over medium flame, whisking to dissolve sugar. Do not let mixture boil. Whisk in cocoa powder until completely incorporated, then add chopped chocolate and cook, stirring, until chocolate is melted, about 2 minutes. Reduce heat to low.
• Put egg yolks, salt and tapioca starch in a small bowl and whisk together. Slowly add 1 cup of hot chocolate mixture to egg yolk mixture, whisking well to keep yolks from curdling. Pour combined mixture back into saucepan and cook 5 minutes, stirring constantly, until it thickens slightly and coats back of spoon. Strain and let cool completely, then chill in an ice bath. (This chocolate custard may be prepared a day ahead and refrigerated.)
• Churn the custard in an ice cream maker for 20 to 25 minutes until semi-firm. Stir in hazelnuts and transfer ice cream to a quart-size container. Place in freezer for at least 4 hours, preferably overnight, before serving.

CHOCOLATE RASPBERRY TOASTED HAZELNUT ICE CREAM

Steps:

• 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.