Hazelnut Cocoa Razz

Driscoll fresh raspberries from California.

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Cooking up the raspberries and sugar – heating to 220 degrees to invert the sugar so it does not ice up in the ice cream.

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Straining out the seeds.

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Roasting hazlenut filberts. These arrived blanched and skinned saving my sanity. Roasted for about 15 minutes at 375.

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Hazelnut close up.

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Callebaut cocoa sauce with a little dark roast coffee and sugar. It looks chunky here – this is before I whisked the heck out of it.

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Hazlenuts steeping in the organic sweet cream.

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Ground the hazelnuts in the cream and let it steep for about 40 minutes. Here the ground nuts are strained out of the cream.

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The cocoa sauce was added to the hazelnut cream and chilled overnight. Now it’s in the spinner to get frosty.

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Mixing in the raspberry sauce and getting ready to pint it up.

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Pints and labels.

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The finished goods: Hazelnut Cocoa Razz

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