Chocolate Raspberry Toasted Hazelnut Ice Crea

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Quicker Baked Potato

Try this method for speeding up the potato baking process (for a better texture than those that you microwave). Pre-heat the oven to 400. Place the potato in boiling water for 10 minutes. Bake for 30 minutes. This will cut the cooking time in half.

Chocolate Raspberry Toasted Hazelnut Ice Crea

desserts, chocolate, ice cream

----KAREN PHILLIPS CBTX40A----
1 cup hazelnuts
1/2 pint red raspberries
4 oz semi-sweet chocolate; broken into 1/2 oz pcs
1 1/2 cup heavy cream
1 cup half-and-half
2 oz unsweetened chocolate; broken into 1/2 oz pcs
3/4 cup granulated sugar
4 egg yolks
1/2 cup 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 in Part 2...