2 cups toasted hazelnuts
- 1 teaspoon hazelnut oil, if available
- 2 1/4 cups whole milk
- 1 1/4 cups cream, heavy
- 3/4 cup sugar
- 4 egg yolks
- 1 tablespoon Frangelico
- 1/2 teaspoon vanilla paste
- 1/4 cup chocolate shavings, optional
After toasting nuts, cool. Grind and set aside. Place oil milk, cream and nuts into heavy sauce pan. Bring to boil and remove from heat. Cover and steep for 30 minutes. Remove and strain, pressing down firmly on nuts to extract all the flavor. Place strained mixture into new sauce pan and bring back to simmer. Meanwhile, whisk yolks with sugar until frothy; temper yolks with warm milk mixture until completely incorporated. Place mixture back onto heat using a double boiler. Heat until cream is thickened enough to coat a spoon. Cool in ice bath for 1 hour and place in shallow pan in the refrigerator until completely cold, 40 ˚F or less; may hold overnight. Add Frangelico and vanilla and place mixture into ice cream machine and finish according to machine instructions. Add chocolate shavings during last 15 minutes of churning, if desired.
VARIATION: reduce the amount of hazelnuts by half and proceed as directed above, but do not strain them out.