Recipe - Chocolate Raspberry Toasted Hazelnut Ice Cream (Part 2)

DIRECTIONS CONTINUED

While the cream is heating, place egg yolks and th remaining sugar in the
bowl of an electric mixer fitted with a paddle. Beat the eggs on high for 2
to 2 One half minutes. Scrape down the sides of the bowl, then beat on high
until slightly thickened and lemoncolored, 2 One half 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 and heat over
mediumhigh heat, stirring constantly. Bring to a temperature of 185
degrees, 2 to 4 minutes, then pour over the chocoate mixture, add crushed
hazelnuts, and stir to combine. Cool in an icewater bath to a temperature
of 40 to 45 degrees, about 15 minutes. en the custard is cold, freeze in an
icecream freezer following the manufacturer's instructions. Transfer the
semifrozen ice cream to a plastic container. Securely cover the container,
then place i the freezer for several hours before serving. Serve within 5
day Makes 1 One half quarts.

Source: Death By Chocolate Cookbook by Marcel Desaulniers
Posted to MMRecipes Digest V3 #293

Date: Fri, 25 Oct 1996 21:58:30 0700 (MST)

From: Sandy Gamble sandyg@goodnet.com