---------- Recipe via Meal-Master (tm) v8.02
  
       Title: DOUBLE MOCHA MADNESS (RECIPE FOR CARAMEL RUM 
  Categories: Ice cream, Desserts, Chocolate
       Yield: 6 servings
  
 ------------------KAREN PHILLIPS CBTX40A------------------
 
 ---------------------HAZELNUT PRALINES---------------------
     1/4 c  Hazelnuts
     1/2 c  Granulated sugar
     1/4 ts 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 tb 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 >>>
  
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