INGREDIENTS

INSTRUCTIONS

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 1/2 minutes. Scrape down the sides of the bowl,
then beat on high until slightly thickened and lemon-colored, 2 1/2  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 medium-high 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 ice-water bath to a temperature of 40  to 45
degrees, about 15 minutes. en the custard is cold, freeze in an
ice-cream freezer following the manufacturer's instructions. Transfer
the semi-frozen 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 1/2 quarts.  Source: Death By Chocolate
Cookbook by Marcel Desaulniers 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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