Try this Chocolate Raspberry Toasted Hazelnut Ice Cream (Part 2) recipe, or contribute your own.
Suggest a better descriptionWhile 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 manufacturers 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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
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