Chocolate Raspberry Toasted Hazelnut Ice Cream (part 1)

Through the centuries, three main viewpoints have emerged from within the church in response to the question of war: 1. Some believe no war is justifiable (a position called pacifism). 2. Others believe Christians must submit to their government and agree to fight in any war it engages in (a viewpoint known as activism). 3. But the majority of Christians hold the view that believers may support or join in defensive wars against evil aggressors – a position known as the just war theory.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Dairy, Grains, Eggs		Chocolate, Desserts, Ice cream	1	Servings

INGREDIENTS

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

INSTRUCTIONS

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... Posted to
MM-Recipes Digest V3 #293  Date: Fri, 25 Oct 1996 21:58:30 -0700 (MST)
From: Sandy Gamble <sandyg@goodnet.com>

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3281 Calories From Fat: 1871 Total Fat: 220.3g Cholesterol: 975.8mg Sodium: 187.4mg Potassium: 1918.1mg Carbohydrates: 336.6g Fiber: 38.3g Sugar: 216.3g Protein: 49.2g