Toasted Hazelnut Ice Cream - Chuckwagon Cooking

Toasted Hazelnut Ice Cream by The Thomas Ranch

Toasted Hazelnut Ice Cream

Ingredients:
1 ½ cups whole milk
1 ½ cups heavy cream
1 vanilla bean, cut in half with seeds scraped out
4 egg yolks
¾ cup sugar
1 tbs. Frangelico liqueur
1 cup hazelnuts

Directions:
Pour milk and cream into top half of a double boiler placed over water. Add vanilla seeds and pieces of vanilla bean to milk. Bring to a gentle simmer over medium heat, stirring, until mixture begins to thicken, about 20 minutes.
In a bowl, whisk together egg yolks and sugar until thick and smooth. Slowly whisk 1 cup of hot cream mixture into egg & sugar mixture, stirring constantly. Pour this mixture back into the double boiler, stirring constantly. Cook over medium heat until mixture thickens and coats the back of a spoon, about 15 minutes. Add Frangelico and stir. Cool mixture completely, then transfer to a covered bowl and refrigerate overnight.
Pre-heat oven to 400º F. Spread hazelnuts on a cookie sheet. Toast in oven until golden, about 8 minutes. Remove nuts and place on a towel; cover with a second towel and rub to remove outer skins. Roughly chop hazelnuts.
Pour mixture into an ice cream maker and process, about 30 minutes for "soft-serve" style ice cream. Add ½ cup of the toasted hazelnuts and stir.