Chocolate Hazelnut Ice Cream

Instructions

1. In a medium saucepan, combine the whole milk, heavy cream, and granulated sugar. Split the vanilla bean lengthwise and scrape the seeds into the milk mixture, then add the pod as well.
2. Heat the mixture over medium heat until it is hot and begins to steam but not boil, about 170°F (77°C). Remove from heat and let steep for 15 minutes to infuse vanilla flavor.
3. In a mixing bowl, whisk the egg yolks until smooth.
4. Temper the egg yolks by slowly whisking in about 1 cup (240 ml) of the hot milk mixture to raise their temperature gradually.
5. Return the tempered egg yolks to the saucepan with the remaining milk mixture, whisking constantly.
6. Cook the custard over medium-low heat, stirring constantly with a wooden spoon or heatproof spatula, until it thickens and reaches 175°F (79°C), enough to coat the back of the spoon.
7. Remove the custard from heat immediately to avoid curdling. Strain through a fine mesh sieve into a clean bowl to remove the vanilla pod and any cooked egg bits.
8. While the custard is still warm, whisk in the unsweetened cocoa powder and hazelnut spread until smooth and fully incorporated. Add the fine sea salt.
9. Cool the custard to room temperature, then cover and refrigerate for at least 4 hours or overnight to chill and develop flavor.
10. Churn the chilled custard in an ice cream maker according to the manufacturer's instructions, about 20-25 minutes, until it reaches soft-serve consistency.
11. In the final 5 minutes of churning, add the chopped roasted hazelnuts to incorporate evenly.
12. Transfer the ice cream to a freezer-safe container, smooth the top, and freeze for at least 4 hours or until firm before serving.