Roasted Hazelnut Vanilla Ice Cream

• 1 cup hazelnuts, shelled, skins on
• 1 vanilla bean
• 2 cups milk
• 1 cup heavy cream
• 1/2 cup sugar
• 38 teaspoon kosher salt
• 1 tablespoon Cognac or aged rum
• 1 tablespoon vanilla extract

1. Heat oven to 300 degrees.
2. Spread hazelnuts on a rimmed baking pan and roast, stirring once or twice, until fragrant and lightly browned, about 12 minutes.
3. Transfer to a rack.
4. Split vanilla pod lengthwise and scrape seeds into a saucepan.
5. Add vanilla pod, milk, cream, 1/4 cup sugar and the salt.
6. Simmer over medium-low heat, stirring occasionally, for 8 minutes.
7. Meanwhile, rub still-warm hazelnuts in a clean dish towel to remove skins.
8. Take saucepan off heat and allow cream to cool while you prepare hazelnut paste.
9. In a food processor, place 1/2 cup hazelnuts, remaining 1/4 cup sugar and the Cognac or rum and puree until a paste forms, 3 to 5 minutes.
10. Scrape paste into saucepan holding milk mixture and return it to medium-low heat.
11. Simmer, stirring occasionally until paste dissolves, 5 to 7 minutes.
12. Discard vanilla pod and stir in vanilla extract.
13. Transfer to a bowl and place in refrigerator or set into an ice bath to chill.
14. Coarsely chop remaining hazelnuts.
15. When mixture is cold, pour it into bowl of an ice cream machine along with 1/4 cup chopped hazelnuts and churn according to manufacturers directions.
16. Transfer to a container and freeze until solid, at least 2 hours.
17. Let sit at room temperature for 5 to 10 minutes before serving, or in refrigerator for 15 to 30.
18. Sprinkle with remaining hazelnuts.

hazelnuts, vanilla bean, milk, heavy cream, sugar, kosher salt, cognac, vanilla

Taken from cooking.nytimes.com/recipes/1013222 (may not work)