Hazelnut Chocolate Ice Cream with Chocolate Chunks

A few months ago Haagen-daz was on sale at our grocery store, buy two for $6 and get a 3rd free.  Now, I am a big ice cream fan, and I thought it could be fun to try a few of their flavors, especially when we could get them for $2 per pint, so we bought three.  Then we did it again about 3 days later, and then again the next week... Before we knew it, we had tried about 12 different flavors in four or so weeks (In case you are wondering, the Sea Salt Carmel Gelato, Mint Chip and Dulce De Leche are my favorites).  Thus our conversion to the dark side!  I have become an absolute ice cream snob (don't hate!  you can keep eating your frozen dairy dessert and I will still like you!). For many years I thought ice cream was ice cream and I really liked it in all forms, but now I can tell the difference between real ice cream and frozen dairy dessert.  I am now absolutely okay with spending a little extra money on a higher quality ice cream where I actually recognize the ingredients and that tastes like it has real cream in it.  As part of this high quality ice cream conversion, I am even venturing into the homemade ice cream world because my mom gave Adam an ice cream maker for his birthday in September.  I have been determined to make fresh, scrumptious and interesting ice cream and discovered this recipe.  It definitely fit the bill and absolutely exceeded expectations. Thick, creamy and full of chocolately goodness.  I have a feeling I will be making this ice cream for many years to come.  Especially when the Haagen-daz is not on sale.   

Chocolate Hazelnut Ice Cream with Chocolate Chips
from Completely Delicious

1 1/2 cups of hazelnuts
1 cup whole milk
2 cups heavy cream
3/4 cup sugar
1/4 tsp salt
4 ounces milk chocolate finely chopped
2 ounces sweet dark chocolate coarsely chopped for chunks
5 large egg yolks
1/8 tsp vanilla extract

Preheat your oven to 350 degrees.  Spread hazelnuts evenly in non-greased rimmed pan and bake nuts for 10-12 minutes, shaking occasionally so they brown evenly.  Let the nuts cool completely then rub as much of the skin off as you can.  Finely chop the hazelnuts in a food processor.

Warm the milk with 1 cup of the cream, sugar and salt in a saucepan and stir until the sugar is dissolved.  Once the mixture begins to steam, but before it begins to boil, remove it from the heat and pour in the hazelnuts.  Let stand for 1 hour at room temperature covered.

Put the 4 ounces of milk chocolate in large bowl.  Heat the remaining 1 cup of cream until it just begins to boil (this is easy to do in the microwave) and then pour it over the chocolate.  Let it sit for a minute or two then stir until the chocolate/cream mixture is melted and smooth.

Pour the hazelnut infused milk through a strainer and then through a cheesecloth or clean towel (you want to strain ALL the little chunks out for a creamy smooth texture).  Remove the hazelnuts and save to put in cookies or bread.  Put the hazelnut milk in a saucepan and heat on ow.  In a bowl, whisk egg yolks and when the hazelnut mixture is warm, add it to the egg yolks while whisking constantly.  Pour the combined mixture back into the saucepan.  Cook at medium heat until the mixture thickens and coats the back of the spoon while whisking constantly.  Pour the custard through a strainer into the bowl with the chocolate mixture.  Add vanilla and sir until combined.  Chill mixture for a few hours or overnight.  When thoroughly chilled, freeze in an ice cream maker (we have this one) and add the remaining chopped chocolate in the last 2 minutes of churning.  Let the ice cream harden in the freezer for a few hours.  Serve and delight in your superb ability to follow directions!  It may take 4 hours, but Adam thought every bite was worth it.

Happy cooking!