1/2 C hazelnuts
6 egg yolks, beaten
2 C half & half
1 C heavy cream
2/3 C sugar
1 tbsp hazelnut liquor or 1/2 tsp vanilla
Toast hazelnuts @ 325 for 10 minutes. Place in towel and rub together to remove skins. Grind nuts until fine and they release oils.
In a double boiler, mix half & half and nuts. Simmer 15 minutes. Whisk sugar into eggs. Whisk small amount of hot mixture into eggs and return all to pan. Cook stirring constantly until custard coats the back of your spoon.
Place the pan in cold water. Stir in cream and liquor. Remove from cold water and chill overnight or a few hours in the refrigerator. Freeze according to the manufacturer's instructions.
Makes 2 qts