Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

KAREN PHILLIPS CBTX40A-----
DIRECTIONS CONTINUED-----

While the cream is heating, place egg yolks and the 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.

When 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 in the
freezer for several hours before serving. Serve within 5 days.

Makes 1 1/2 quarts Source: Death By Chocolate Cookbook by Marcel
Desaulniers

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