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1
Heat milk, vanilla beans and pots in a medium saucepan over medium heat, until steaming, do not allow the milk to boil, about 15 minutes.
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2
Turn heat to low and cover saucepan, let mint steep in hot milk for about 1 hour, stirring occasionally.
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3
In a large heat-proof bowl, whisk together egg yolks and sugar, until smooth.
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4
Gradually pour 1 cup hot milk into egg yolks and sugar mixture, whisking constantly.
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5
Pour remaining hot milk into bowl and whisk until well mixed.
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6
Return mixture into saucepan.
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7
Gently heat saucepan over medium or medium low heat, stirring constantly with a wooden spoon until the mixture thickens and coats the back of the spoon.
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8
This will take about 25 to 35 minutes.
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9
Do not let mixture boil.
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10
Remove vanilla pots and transfer custard into a bowl.
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11
Cover and refrigerate for at least 4 hours until thoroughly chilled, preferably overnight.
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12
Pour into ice cream maker and churn for about 25 minutes.
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13
Follow any specific directions for your ice cream maker.
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14
Add toasted hazelnuts and chocolate into ice cream maker near the end and churn another 3 to 5 minutes.
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15
Place ice cream into a freezer-safe container.
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16
Freeze until it reaches desired firmness or serve immediately.
