Hazelnut ice cream

Ingredients for 4 servings:

• 150 g hazelnuts, whole
• 4 egg yolks
• 150 g sugar
• 1 vanilla pod(s)
• 500 ml milk, warmed
• 1 egg white, beaten stiff

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 15 minutes; Total time approx. 5 hours 45 minutes

Roast the hazelnuts on a baking sheet at approximately 200°C for about 5 minutes to release their aroma. Allow to cool and then chop finely. Whisk the egg yolks and sugar until frothy. Add the scraped vanilla pod and seeds to the egg mixture and slowly whisk in the warmed milk. Bring the mixture to a boil in a saucepan until thickened. Remove the vanilla pod and carefully fold in the stiff egg whites and chopped nuts. Transfer to an ice cream maker or freeze for 4-5 hours, stirring frequently.