1 cup hazelnuts
4 cups light cream
3/4 cup sugar
3 egg yolks
1 1/2 teaspoons vanilla extract
Preheat the oven to 350 F. Place the hazelnuts on a cookie sheet and
bake for 15 minutes. Cover and let stand for 15 minutes. Wrap the
hazelnuts in a kitchen towel and rub to loosen the skins. Cool
completely. Finely grind the
hazelnuts in a food processor and set aside.
Scald the cream in a saucepan. Whisk the egg yolks and sugar in a
bowl. Gradually whisk in the hot cream. Return mixture to the
saucepan and stir over medium heat until custard thickens and leave
a path on the back of the spoon when you draw your finger across. Do
not let the mixture boil. Remove from heat stir in the vanilla.
Strain mixture in a large bowl, cover and refrigerate.
Transfer the mixture to the ice cream machine, add the nuts and
process according to manufacturers instructions.