EQUIPMENT:
Measuring cup, 2 baking sheets with sides,
1%-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 1 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.
Cool overnight in fridge, process in ice cream maker according to manufacturer's directions.
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