David Taniss Chocolate Hazelnut Ice Cream

• 2 ounces raw shelled hazelnuts, about 1/2 cup
• 3 cups half-and-half
• 3/4 cup turbinado sugar
• 2 tablespoons dark cocoa powder
• 2 ounces bittersweet chocolate, chopped
• 4 egg yolks
• 1/2 teaspoon kosher salt
• 1 tablespoon tapioca starch

1. Heat oven to 425 degrees.
2. Put hazelnuts on a baking sheet and roast until quite dark, about 10 minutes.
3. Let cool slightly.
4. Use a clean kitchen towel to rub off skins; discard skins.
5. Crush nuts coarsely with a rolling pin or meat mallet and set aside.
6. In a saucepan, heat half-and-half and sugar over medium flame, whisking to dissolve sugar.
7. Do not let mixture boil.
8. Whisk in cocoa powder until completely incorporated, then add chopped chocolate and cook, stirring, until chocolate is melted, about 2 minutes.
9. Reduce heat to low.
10. Put egg yolks, salt and tapioca starch in a small bowl and whisk together.
11. Slowly add 1 cup of hot chocolate mixture to egg yolk mixture, whisking well to keep yolks from curdling.
12. Pour combined mixture back into saucepan and cook 5 minutes, stirring constantly, until it thickens slightly and coats back of spoon.
13. Strain and let cool completely, then chill in an ice bath.
14. (This chocolate custard may be prepared a day ahead and refrigerated.)
15. Churn the custard in an ice cream maker for 20 to 25 minutes until semi-firm.
16. Stir in hazelnuts and transfer ice cream to a quart-size container.
17. Place in freezer for at least 4 hours, preferably overnight, before serving.

shelled hazelnuts, turbinado sugar, cocoa, bittersweet chocolate, egg yolks, kosher salt, tapioca starch

Taken from cooking.nytimes.com/recipes/1017202 (may not work)