Categories: Ice cream, Desserts, Chocolate 
      Yield: 6 servings 
  
---------------------------KAREN PHILLIPS CBTX40A--------------------------- 
 
-----------------------------HAZELNUT PRALINES----------------------------- 
    1/4 c  Hazelnuts 
    1/2 c  Granulated sugar 
    1/4 t  Lemon juice 
 
---------------------------DOUBLE MOCHA ICE CREAM--------------------------- 
      8 oz Semi-sweet chocolate; 
           -broken into 1/2 oz pcs 
      2 oz Unsweetened chocolate; 
           -broken into 1/2 oz pc 
    1/4 c  Brewed coffee; full strength 
      2 T  Instant espresso powder 
      2 c  Heavy cream 
      1 c  Half-and-half 
      1 c  Granulated sugar 
      5    Egg yolks 
  
  EQUIPMENT: 2 baking sheets with sides, 2 large 
  100%-cotton towels, food processor with metal blade, 2 
  2 1/2-qt saucepans, metal spoon, 2 2-quart plastic 
  containers with lids, double boiler, electric mixer 
  fitted with a paddle, rubber spatula, 2 stainless 
  steel bowls (1 large), instant-read test thermometer, 
  ice-cream freezer 
   
  Preheat the oven to 325 degrees. Toast and skin the 
  hazelnuts, then allow the nuts to cool to room 
  temperature. In the bowl of a food processor fitted 
  with a metal blade, chop the hazelnuts into pieces 1/8 
  inch in size. Spread the chopped hazelnuts onto a 
  baking sheet with sides. 
   
  Combine 1/2 cup granulated sugar and the lemon juice 
  in a 2 1/2-qt saucepan. Stir with a whisk to combine 
  (the sugar will resemble moist sand). Caramelize the 
  sugar for 4 1/2 to 5 minutes over medium-high heat, 
  stirring constantly with a whisk to break up any lumps 
  (the sugar will first turn clear as it liquefies, then 
  light brown as it caramelizes). Pour the caramelized 
  sugar over the chopped hazelnuts. Stir the mixture 
  with a spoon, then spread it into an uneven mass, 
  about 4 to 5 inches in diameter. Allow the pralines to 
  cool to room temperature. Break the pralines into 
  uneven pieces, then place in the bowl of a food 
  processor fitted with a metal blade. Chop the pralines 
  into 1/8-inch pieces. Transfer the chopped pralines to 
  a plastic container with a lid. Freeze until needed. 
  Makes 1 1/2 quarts 
   
  Directions Continued >>>