Ingredients

• Hazelnuts - 1 cup
• Milk - 2 cups
• Heavy cream - 1 cup
• Sugar - ¾ cup
• Vanilla extract - 1 teaspoon
• Egg yolks - 4

Instructions

1. 1.

   Preheat the oven to 350°F (175°C).

2. 2.

   Spread hazelnuts on a baking sheet and roast for 10 minutes.

3. 3.

   Rub the hazelnuts in a towel to remove skins, then finely chop.

4. 4.

   In a saucepan, combine milk and cream over medium heat until warm.

5. 5.

   In a bowl, whisk sugar and egg yolks until pale and creamy.

6. 6.

   Gradually add warm milk mixture to the egg yolks, whisking constantly.

7. 7.

   Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened.

8. 8.

   Remove from heat and stir in vanilla and chopped hazelnuts.

9. 9.

   Let the mixture cool, then refrigerate for at least 4 hours.

10. 10.

    Churn in an ice cream maker according to manufacturer's instructions.

11. 11.

    Transfer to a container and freeze until firm.

Nutritional Facts