Title: Chocolate raspberry toasted hazelnut ice cream
 Categories: Desserts, Chocolate, Ice cream
      Yield: 1 Servings
 
MMMMM-------------------KAREN PHILLIPS CBTX40A------------------------
      1 c  Hazelnuts
    1/2 pt Red raspberries
      4 oz Semi-sweet chocolate;
           -broken into 1/2 oz pcs
  1 1/2 c  Heavy cream
      1 c  Half-and-half
      2 oz Unsweetened chocolate;
           -broken into 1/2 oz pcs
    3/4 c  Granulated sugar
      4    Egg yolks
    1/2 c  Whole milk
 
  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 >>>