How To make Chocolate Raspberry Toasted Hazelnut Ice Cream

KAREN PHILLIPS CBTX40A:

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
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.