Hazelnut Ice Cream

Preparation

Step 1: Toast the hazelnuts

Preheat the oven to 180°C. Spread the hazelnuts on a baking tray and toast them for 8 to 10 minutes until golden and fragrant.

Let them cool slightly, then rub them in a clean cloth to remove the skin. Set aside a handful for decoration and blend the rest into a very fine powder.

Step 2: Make the custard base

Heat the milk with the cream, hazelnut paste, honey and vanilla extract in a saucepan. In a mixing bowl, whisk the egg yolks with the sugar until pale.

Pour the hot liquid over the yolks while whisking, then return everything to the pan. Thicken over low heat, stirring constantly, until the custard coats the back of a spoon. Remove from the heat immediately.

Step 3: Add the hazelnuts

Fold the toasted hazelnut powder into the lukewarm custard and mix well to spread the flavours. Add the pinch of salt, which enhances the taste of the hazelnut.

Let the mixture cool completely in the fridge, at least 2 hours, before churning.

Step 4: Churn the ice cream

Pour the well-chilled mixture into the ice cream maker and churn according to the machine’s instructions, about 25 to 30 minutes, until smooth and creamy.

Near the end of churning, add the reserved chopped hazelnuts for crunch, letting the machine run for one more minute.

Step 5: Freeze and serve

Transfer the ice cream to a container and place it in the freezer for at least 2 hours so it is firm. Take it out 10 minutes before serving to make scooping easier.

Serve in generous scoops, decorated with toasted hazelnut pieces. This ice cream keeps for up to a month in the freezer.