Chocolate Vanilla Hazelnut Ice Cream

Directions

Heat milk, vanilla beans and pots in a medium saucepan over medium heat, until steaming, do not allow the milk to boil, about 15 minutes.

Turn heat to low and cover saucepan, let vanilla steep in hot milk for about 1 hour, stirring occasionally.

In a large heat-proof bowl, whisk together egg yolks and sugar, until smooth. Gradually pour 1 cup hot milk into egg yolks and sugar mixture, whisking constantly.

Pour remaining hot milk into bowl and whisk until well mixed. Return mixture into saucepan.

Gently heat saucepan over medium or medium low heat, stirring constantly with a wooden spoon until the mixture thickens and coats the back of the spoon. This will take about 25 to 35 minutes. Do not let mixture boil.

Remove vanilla pots and transfer custard into a bowl. Cover and refrigerate for at least 4 hours until thoroughly chilled, preferably overnight.

Pour into ice cream maker and churn for about 25 minutes. Follow any specific directions for your ice cream maker.

Add toasted hazelnuts and chocolate into ice cream maker near the end and churn another 3 to 5 minutes.

Place ice cream into a freezer-safe container. Freeze until it reaches desired firmness or serve immediately.