A chocolate and hazelnut ice cream that is exceptionally creamy and has the traditional flavor combo of chocolate and hazelnut for this recipe. This ice cream has a smooth texture and a very strong flavor. The chocolate, to everyone's surprise, takes a second seat to the hazelnut, and as a result, the ice cream is much improved. It is one of my personal favorites, and I do not doubt that it will become one of yours as well. If you don't already have an ice cream maker but have been wanting one, now is the ideal time to get one so that you may enjoy handmade ice cream throughout the whole summer. Even if you don't think of yourself as particularly skilled in the kitchen, making ice cream is a simple dessert that everyone can learn to make. 1 ½ cups hazelnuts (185 grams) 1 cup of undiluted milk (237 ml, 8 fl oz) 2 cups of full-fat cream (375 ml, 16 fl oz) ¾ cup granulated sugar (150 grams) (150 grams) ¼ teaspoon coarse salt eight ounces of milk chocolate, cut very coarsely (230 grams) 5 big egg yolks ⅛ teaspoon vanilla extract Bring the temperature in the oven up to 350 degrees. Spread the hazelnuts out in a single layer on a sheet pan that has not been oiled. Cook the nuts in the oven for ten to twelve minutes, tossing them once or twice during that time, to ensure that they toast evenly. 
It is ideal for the nuts to have a light golden color. After waiting for the nuts to get to room temperature, massage them in a dish towel to remove as much of the skin as possible. Utilizing a food processor, the hazelnuts should be chopped very finely. In a saucepan, bring the milk to a simmer with the sugar, salt, and one cup of cream. While you whisk, the sugar should dissolve. Remove the mixture from the fire as soon as it begins to steam and just before it begins to boil, then add the hazelnuts while stirring constantly. Cover and let at room temperature for one hour to allow the flavors to steep. In the meanwhile, place the chunks of milk chocolate, totaling 4 ounces, in a big dish. The remaining one cup of heavy cream should be heated until it almost reaches a boil. Pour it on top of the chocolate that has been chopped. After letting it rest for 5 minutes, mix it until the chocolate is melted and has a smooth consistency. Squeeze the hazelnuts to extract as much of their flavor as you can before pouring the milk that has been infused with hazelnuts through a sieve and into a separate basin. Put the hazelnuts in the trash. Place the pot back on the stove over a medium-low heat setting, then add the milk that has been infused with hazelnuts. In the bowl, combine the egg yolks by whisking them together. When the hazelnut mixture has reached the desired temperature, gradually add it to the egg yolks while continuously whisking. After pouring the egg mixture back into the pot, continue cooking it over medium heat while whisking it continually until the mixture thickens to the point where it coats the back of a spoon. Pass the custard through a sieve before adding it to the dish containing the refrigerated chocolate mixture. The vanilla extract should then be added, followed by a thorough stirring. Put the mixture in the refrigerator and let it chill for at least a few hours, but preferably overnight. Freeze the mixture in an ice cream maker according to the directions provided by the manufacturer. During the last five minutes of churning, add the remaining four ounces of chopped chocolate. Before serving the ice cream, allow it to sit in the freezer for a few hours so that it may harden up. 
Hazelnut ice cream
This recipe for creamy hazelnut ice cream is served as a sundae with a beautiful selection of crunchy toppings, including bits of meringue, chopped almonds, and chocolate crumbles, as well as tiny wafers. The sundae is topped with a cherry on top. This flavor of gelato is highly popular in Francesco's home country of Italy, where it has a long history as a staple ingredient in the preparation of ice cream. The hazelnut ice cream comes first. The whole milk, sugar, and dry skim milk powder should be combined in a saucepan. Bring to a simmer over medium heat, stirring frequently to prevent sticking. An whole gallon of milk, measured out 125 grams of white granulated sugar 25 grams of milk powder, ideally nonfat or skim Once it reaches a simmer, turn off the heat and whisk in the hazelnut paste. Blend well using a hand blender, then strain through a fine sieve to eliminate any lumps.
Make ice cream by putting the ingredients in the fridge and chilling them before churning them in an ice cream maker. Please keep in the freezer until ready to serve. Warm up the oven. In preparation for baking, line a baking sheet with parchment paper. The egg whites and sugar for the meringue should be whisked together in a clean bowl until firm peaks form. Bake for 1 hour and 30 minutes at 350 degrees, after spreading evenly on the prepared baking sheet. While the meringue is baking, prepare the wafer cones by combining the necessary ingredients and chilling them for 30 minutes to set. When the meringue is done and stiff to the touch, take it out of the oven and turn the heat up to 160 degrees Celsius (gas mark 3). Once the meringue has cooled, split it into pieces and put them in an airtight container. Take the wafer dough out of the fridge and shape it into 8-sized balls. Spreading requires lots of room, so place the balls on a baking sheet covered with parchment paper. Cook for 12 minutes, then take out while the oven is still hot. Roll the discs firmly into a cone (or around a cone mold) while they're still hot, and then let them cool and harden in the cone shape. In a large basin, mix all of the sesame components. Put on a baking sheet covered with parchment paper, roll out, and bake for 25 minutes, or until golden. Make circles using a 3.5-centimeter pastry cutter, then chill until firm. Finally, combine all of the chocolate crumble ingredients and spread them out on a separate baking sheet coated with parchment paper. Keep in the oven for 15 minutes at the same temperature until crisp. Before storing, make sure there are no huge lumps and break them up into smaller pieces.
When ready to serve, place a scoop of hazelnut ice cream in each of many cold bowls or sundae glasses. Wrap a wafer cone in sesame and place it on top of the dessert, then sprinkle it with chocolate crumble and shards of meringue. Sprinkle some chopped pistachio nuts and entire roasted hazelnuts on top.