(8 Servings)
Ice cream:
2 cups milk
2 cups heavy cream
3/4 cup granulated sugar
3/4 cup egg yolks
2 tablespoons coffee extract
6 ounces bittersweet chocolate,
coarsely chopped
2 ounces skinned, roasted hazelnuts
2 cups marshmallows cut into 1/2 inch pieces

1. In a heavy-bottomed saucepan, bring the milk, cream and 1/4 cup of the sugar to a scald. In the meantime, put the remaining sugar, egg yolks and coffee extract in a large bowl and whisk just to blend.
2. Slowly whisk 1/3 of the hot cream mixture into the yolks. Return the mixture to the saucepan and, while constantly scraping the bottom of the pot with a wooden spoon, cook until the custard has slightly thickened and coats the back of a spoon.
3. Strain the custard into a bowl set into a larger bowl of ice and stir until cool. Freeze in an ice cream maker according to the manufacturer's instruction. In the meantime, melt the chocolate. Let the chocolate cool but not harden. Remove the ice cream to a chilled bowl. While constantly folding the ice cream, drizzle in the melted chocolate. Fold in the hazelnuts and marshmallow pieces. Freeze until hard.

In a large heavy pot melt the butter. Sauté 3/4 of the hazelnuts in butter until lightly browned. Reserve remaining hazelnuts for the Cognac-Hazelnut Crème Fraîche. Turn down the heat and sweat the shallots and garlic for 5 minutes. Add all the mushrooms, cover and cook over low heat for 5 minutes. Turn the heat up. Add the sherry or Madeira and reduce by half. Add the chicken stock, thyme and reserved mushroom soaking liquids. Bring to a simmer and whisk in the cornstarch mixture. When thickened, stir in cream. Simmer 30 minutes over low heat. Add tarragon, salt and peppers to taste. Serve in large soup plates with a dollop of Cognac-Hazelnut Crème Fraîche.

Cognac-Hazelnut Crème Fraîche.

3/4 cup crème fraîche or heavy sour cream
1/2 to 1 teaspoon fine cognac
1/4 teaspoon hazelnut liqueur, such as Frangelico
Reserved chopped toasted hazelnuts from soup recipe

Combine all ingredients. Serve with Five Mushroom Hazelnut Soup. Refrigerate any leftovers.