Hazelnut Ice Cream

• 2 cups sugar
• 34 cup hazelnuts, toasted and skinned
• 12 cup blanched almond, toasted lightly
• 6 large egg yolks
• 1 12 cups heavy cream
• 1 12 cups milk
• 1 tablespoon vanilla extract

1. Cook 1 1/2 cups of the sugar with 1/4 cup of water over moderate heat until sugar is dissolved, and bring syrup to a boil.
2. Boil syrup, undisturbed, until it is pale golden, and cook it, swirling the pan gently, until it is pale amber in colour.
3. Stir in hazelnuts and almonds and return syrup to boil.
4. Pour onto an oiled marble slab and let cool completely.
5. Break into pieces and pulverize in a blender or food processor.
6. Beat together egg yolks with remaining 1/2 cup sugar until mixture is thick and pale.
7. In a saucepan, combine cream, milk and vanilla extract and scald.
8. Add milk to yolks in a thin stream, whisking constantly so yolks don't curdle.
9. Transfer custard to a saucepan and cook over moderately-low heat, stirring constantly, until mixture coats the back of a spoon, but do not let it boil.
10. Strain custard through a fine sieve into a metal bowl set in a larger bowl of ice and cold water and let it cool, stirring occasionally.
11. Place plastic wrap directly on surface of custard and chill for 2 hours.
12. Stir in the praline and freeze in ice cream maker according to manufacturer's instructions.

sugar, hazelnuts, blanched almond, egg yolks, heavy cream, milk, vanilla

Taken from www.food.com/recipe/hazelnut-ice-cream-62117 (may not work)