Hazelnut Ice Cream

Immerse the vanilla pod in the milk and bring it to a boil

Meanwhile, put the four egg yolks in a bowl, add the sugar, and whisk them until they are almost white and frothy

Remove the vanilla pod, gradually add the hot milk to the yolks, and pour the mixture into the saucepan previously used for the milk

Cook in a bain-marie over low heat until it begins to lightly boil

Remove the container from the heat and stir the cream continuously until it has completely cooled

Place the hazelnuts in the oven for a moment and let them toast (rubbing them with a kitchen cloth will make them easy to peel); then chop them finely

Pass the now-cooled cream through a sieve, add the chopped hazelnuts, and pour the mixture into the ice cream maker

Let the ice cream set in the freezer according to the specific instructions of your ice cream maker

If you don't have electric appliances but still want to make ice cream at home and want it well churned, you will need to follow some precautions

First of all, remember that after placing the container (or trays, with or without dividers) in the freezer, the product to be frozen should be stirred with a wooden spoon about every 30 minutes, at least until it is soft enough to do so

This method will prevent ice crystals from forming on the surface of the ice cream