---------------------------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 >>>