Ingredients
KAREN PHILLIPS CBTX40A
1 cup hazelnuts
1/2 pt 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
Directions
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 >>>
Servings: 1 servings
Chocolate Raspberry Toasted Hazelnut Ice Crea Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Breakfast; Chocolate; Dessert
The History of Recipes
We are able to read the history of written recipes back into history, at least as far back into recorded history as early Egypt, and maybe even further. Interesting though that is, mostly, these old cook books were just very basic hieroglyphic recipes for food preparation.
As we move into The time of the romans around 25BC a man called Apicius compiled a few scripts describing recipes prepared by his fellow Romans. In his scrolls, Apicius recounts how the meals of wealthy Romans were split into hors d`oeuvres, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius tells us how the Romans were skilled in the use of many aromatic flavors, including a few you will know for example basil, fennel and asafoetida. During the next few centuries, the wealthy families of Wesstern Europe competed with each other to serve up the most extravagent meals, and as a result chefs and their recipe collections were at a premium. However, it wasn`t until the 19th century that fine cooking and cookery books rose to prominence. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collating, trying out, and publishing recipes of the day. By the advent of the 20th century, recipe publications are in great demand, mostly as a result of increased literacy, leisure time and having more disposable income. |
We hope you enjoy this Chocolate Raspberry Toasted Hazelnut Ice Crea recipe.
