Roasted Hazelnut Vanilla Ice Cream

Preparation

1. Step 1

   Heat oven to 300 degrees. Spread hazelnuts on a rimmed baking pan and roast, stirring once or twice, until fragrant and lightly browned, about 12 minutes. Transfer to a rack.

2. Step 2

   Split vanilla pod lengthwise and scrape seeds into a saucepan. Add vanilla pod, milk, cream, ¼ cup sugar and the salt. Simmer over medium-low heat, stirring occasionally, for 8 minutes.

3. Step 3

   Meanwhile, rub still-warm hazelnuts in a clean dish towel to remove skins. Take saucepan off heat and allow cream to cool while you prepare hazelnut paste.

4. Step 4

   In a food processor, place ½ cup hazelnuts, remaining ¼ cup sugar and the Cognac or rum and purée until a paste forms, 3 to 5 minutes. Scrape paste into saucepan holding milk mixture and return it to medium-low heat. Simmer, stirring occasionally until paste dissolves, 5 to 7 minutes. Discard vanilla pod and stir in vanilla extract. Transfer to a bowl and place in refrigerator or set into an ice bath to chill. Coarsely chop remaining hazelnuts.

5. Step 5

   When mixture is cold, pour it into bowl of an ice cream machine along with ¼ cup chopped hazelnuts and churn according to manufacturer’s directions. Transfer to a container and freeze until solid, at least 2 hours. Let sit at room temperature for 5 to 10 minutes before serving, or in refrigerator for 15 to 30. Sprinkle with remaining hazelnuts.