Makes: ½ gallon
Prep time: 10 minutes
Cook time: 15 to 20 minutes
Total time: about 7 hours
2 cups heavy cream
2 cups half and half
1 tsp pure vanilla extract
6 egg yolks
1 cup sugar
½ cup unsweetened cocoa powder
1 tsp salt
8 oz roasted hazelnuts, in small chunks
1. Pour the heavy cream, half and half, and vanilla into a medium sauce pan and heat up until slightly steaming.
2. Meanwhile, beat the egg yolks together with the sugar, cocoa powder, and salt.
3. Once the cream mixture is steaming, pour a small amount into the egg yolk mixture, whisking it continuously so it doesn't scramble, to warm it up and lighten it.
4. Pour the egg mixture into the sauce pan with the rest of the cream and continue heating until the mixture thickens and can coat the back of a spoon. The mixture will get darker and darker as it cooks.
5. Remove from the stove and set aside in a refrigerator until near room temperature.
6. Pour the cream into your ice cream maker and churn ice cream according to ice cream maker's instructions. After about 1 hour, the ice cream should be ready (as soft serve). Add the hazelnuts and churn for another 5 minutes to incorporate. Transfer it to a freezable container and place in the freezer. After about 6 hours, the ice cream will be hard.