• 1 ½ cups hazelnuts (185 grams, for deep nutty flavor)
• 1 cup whole milk (237 ml, 8 fl oz, for a rich base)
• 2 cups heavy cream (375 ml, 16 fl oz, essential for creaminess)
• ¾ cup granulated sugar (150 grams, for balanced sweetness)
• ¼ teaspoon coarse salt (to enhance flavors)
• 8 ounces milk chocolate , finely chopped (230 grams, for smooth melt and rich chocolatey notes)
• 5 large egg yolks (for ultimate richness and custard texture)
• ⅛ teaspoon vanilla extract (a touch to round out the flavors)

• Prepare the Hazelnuts: Preheat your oven to 350°F (175°C). Spread the hazelnuts in an even, single layer on a non-greased baking sheet. Bake the nuts for 10 to 12 minutes, making sure to stir them once or twice during baking to ensure uniform toasting. The goal is a beautiful, light golden-brown color and a wonderfully fragrant aroma. Once toasted, remove them from the oven and allow them to cool completely on the baking sheet. Transfer the cooled hazelnuts to a clean kitchen towel and rub them vigorously. This action helps to remove as much of their papery skins as possible, which prevents bitterness and ensures a smoother texture. Finally, finely chop the toasted and skinned hazelnuts in a food processor until they resemble a coarse meal; be careful not to process them so much that they turn into a paste or butter.
• Infuse the Dairy Base: In a medium saucepan, combine the whole milk, 1 cup of the heavy cream, granulated sugar, and coarse salt. Heat the mixture over medium heat, stirring consistently until the sugar is fully dissolved. Continue heating until the mixture begins to steam gently around the edges, but do not allow it to come to a rolling boil. Immediately remove the saucepan from the heat and stir in the finely chopped, toasted hazelnuts. Cover the saucepan with a lid and let the mixture steep at room temperature for at least 1 hour. This crucial steeping period is essential for the hazelnuts to infuse their deep, nutty flavor into the dairy base, creating a truly aromatic foundation.
• Prepare the Chocolate Mixture: While the hazelnut mixture is steeping, prepare your chocolate component. Place 4 ounces (which is roughly half) of the finely chopped milk chocolate pieces into a large, heatproof bowl. In a separate small saucepan, heat the remaining 1 cup of heavy cream until it just begins to boil. As soon as it boils, pour the hot cream directly over the chopped chocolate in the bowl. Allow the mixture to sit undisturbed for 5 minutes; this allows the residual heat from the cream to melt the chocolate evenly. After 5 minutes, stir the mixture gently with a whisk or rubber spatula until the chocolate is completely melted and the ganache is smooth, glossy, and thoroughly combined. Set this rich chocolate mixture aside to cool slightly.
• Strain the Hazelnut Base: Once the hazelnut-infused milk mixture has steeped for the recommended time, pour it through a fine-mesh sieve into another clean bowl. Use the back of a spoon or a flexible spatula to press firmly on the hazelnuts in the sieve, extracting as much of the flavorful liquid as possible. The goal is to maximize the hazelnut essence in your base. Discard the spent hazelnuts. Return the now intensely hazelnut-flavored milk mixture to the saucepan and place it over medium-low heat to gently warm it again.
• Create the Custard Base (Tempering Eggs): In a separate medium bowl, whisk together the 5 large egg yolks until they are lightened in color and slightly thickened. This process is known as tempering, and it’s vital to prevent the eggs from scrambling when they meet the warm dairy. Once the hazelnut milk mixture in the saucepan is warm (but not yet boiling), slowly ladle about half a cup of the warm liquid into the whisked egg yolks, whisking constantly and vigorously. This gradually raises the temperature of the egg yolks without cooking them. Continue to gradually add more warm hazelnut milk to the egg yolks, still whisking non-stop, until approximately half of the warm mixture has been incorporated. Now, pour the tempered egg mixture back into the saucepan containing the remaining hazelnut milk. Cook over medium heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard thickens to a consistency that coats the back of a spoon (reaching an internal temperature of about 175-180°F or 80-82°C). Be vigilant and do not allow the custard to boil, as this will cause the eggs to curdle. Immediately pour the finished custard through a fine-mesh strainer into the bowl with your prepared, slightly cooled chocolate mixture. Add the vanilla extract and stir diligently until all ingredients are thoroughly combined and the ice cream base is silky smooth and uniform.
• Chill and Churn: Cover the ice cream base with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. This step is critical: chill the mixture thoroughly in the refrigerator for several hours, ideally overnight (8-12 hours). A properly chilled base (as cold as possible) is absolutely essential for achieving the perfect smooth and creamy texture during churning. Once fully chilled, transfer the mixture to your ice cream maker and freeze it according to the manufacturer’s specific instructions. During the final 5 minutes of churning, add the remaining 4 ounces of finely chopped milk chocolate. Adding it at this stage ensures that the chocolate pieces remain distinct and provide a delightful textural contrast without melting completely into the ice cream.
• Firm Up and Serve: For the best possible texture and firmness, transfer the freshly churned ice cream to an airtight container. Place it in the freezer for a minimum of 2-4 hours before serving. This “ripening” period allows the ice cream to harden to an ideal scoopable consistency and gives the flavors time to fully meld and deepen. When ready to serve, scoop generously, perhaps garnish with a few extra toasted hazelnuts or a drizzle of chocolate sauce, and savor every creamy, nutty bite of your homemade indulgence!

This exceptional recipe has been lovingly adapted and refined from techniques found in The Perfect Scoop by David Lebovitz, a definitive guide for ice cream enthusiasts.

Flavor Variations: For those who prefer a more intense chocolate experience, consider substituting half of the milk chocolate with a high-quality bittersweet or semi-sweet chocolate. Adjust the chocolate type to your personal preference for sweetness and bitterness. Always ensure your dairy ingredients are at room temperature before you begin heating them. This small step helps prevent curdling and contributes to a smoother, more homogenous base, enhancing the overall texture of your finished ice cream.

Storage: Store homemade ice cream in an airtight container in the coldest part of your freezer for up to two weeks. Beyond that, the texture might begin to degrade, though the flavor will likely remain delicious.