Driscoll fresh raspberries from California.
Cooking up the raspberries and sugar – heating to 220 degrees to invert the sugar so it does not ice up in the ice cream.
Straining out the seeds.
Roasting hazlenut filberts. These arrived blanched and skinned saving my sanity. Roasted for about 15 minutes at 375.
Hazelnut close up.
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.
Hazlenuts steeping in the organic sweet cream.
Ground the hazelnuts in the cream and let it steep for about 40 minutes. Here the ground nuts are strained out of the cream.
The cocoa sauce was added to the hazelnut cream and chilled overnight. Now it’s in the spinner to get frosty.
Mixing in the raspberry sauce and getting ready to pint it up.
Pints and labels.
The finished goods: Hazelnut Cocoa Razz
