Method

Put the milk and vanilla beans in a saucepan and bring the milk almost to a boil.  Remove from the heat and allow to infuse for 30 minutes before removing the vanilla beans.  Combine the egg yolks and sugar in a large bowl.  Beat with an electric mixer until pale and smooth.  Gradually stir in the vanilla milk, then pour into a clean saucepan.  Stir the vanilla mixture continuously over a very low heat until it begins to thicken and coat the back of the spoon.  Do not boil.  Remove from the heat.

Melt the chocolate in a double boiler.  Spoon into the vanilla mixture and stir until smooth.  Cover with a sheet of dampened parchment paper and chill for 1 hour.  Beat the cream with an electric mixer until soft peaks form.  Fold into the chocolate mixture along with the hazelnuts.  Pour into the ice cream machine and churn until thick.  Spoon into a plastic container, cover and freeze until solid.  Store in the freezer until required.

Serves: 6

Reprinted with permission from © Quintet Publishing, 500 Chocolate Delights, published by Sellers Publishing click for book review

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