film wrap, 2 stainless steel bowls (1 large), rubber spatula, whisk, ladle or metal spoon, 2.5-qt saucepan, electric mixer with paddle, instant-read test thermometer, ice-cream freezer, 2 litre plastic container with lid. Preheat the oven to 325 degrees. Toast and skin the hazelnuts. Lightly crush the nuts with the bottom of a saute pan. Heat 3 cm of water in the bottom half of a double boiler over medium-high heat. Place the semi-sweet and unsweetened chocolates and milk in the top half of the double boiler. Tightly cover the top with film wrap. Allow to heat for 8 to 10 minutes, then transfer to a stainless steel bowl and stir until smooth. Crush the raspberries in a stainless steel bowl using a ladle or metal spoon (be sure to crush, not puree, the berries). Stir crushed berries into chocolate mixture and hold at room temperature. Heat the heavy cream and half-and-half in a 2.5-qt. saucepan over medium-high heat. When hot, add quarter cup of sugar, and stir to dissolve. Bring cream to a boil.