Roasted hazelnuts are ground and mixed into a custard base to make homemade hazelnut ice cream with a rich, earthy flavor. It showcases Black Sea hazelnuts and is a favorite treat with coffee.
Lightly toast the hazelnuts in a dry pan and let them cool. Finely grind some of them and coarsely crush the rest.
Heat the milk with half of the sugar without bringing it to a boil.
Whisk the egg yolks with the remaining sugar. Gradually whisk in the hot milk, then add the ground hazelnuts. Cook over low heat until the mixture coats the back of a spoon. Caution: Do not let the mixture boil.
Cool the mixture in an ice water bath, then refrigerate for at least 2 hours.
Fold in the cold cream and transfer the mixture to an ice cream maker. Add the crushed hazelnuts during the last few minutes, then freeze until firm.
After toasting the hazelnuts, let them cool completely before grinding; otherwise, their oils may release too early and make the mixture heavy. Allergens: contains milk and dairy products, egg, and hazelnuts (tree nuts). Store in a covered container in the freezer for up to 2 weeks.
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