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1
Rub the hazelnuts in a kitchen towel to remove as much of the papery skins as possible, then finely chop them in a food processor or blender.
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2
Warm the milk with 1 cup (250 ml) of the cream, sugar, and salt in a saucepan.
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3
Once warm, remove from the heat and add the chopped hazelnuts.
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4
Cover and let steep at room temperature for 1 hour.
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5
Put the milk chocolate pieces in a large bowl.
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6
Heat the remaining 1 cup (250 ml) cream in a medium saucepan until it just begins to boil.
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7
Pour it over the milk chocolate pieces and stir until the chocolate is completely melted and smooth.
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8
Set a mesh strainer over the top.
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9
Pour the hazelnut-infused milk through a strainer into a medium saucepan, squeezing the nuts firmly with your hands to extract as much of the flavorful liquid as possible.
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10
Discard the hazelnuts.
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11
Rewarm the hazelnut-infused mixture.
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12
In a separate medium bowl, whisk together the egg yolks.
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13
Slowly pour the warm hazelnut mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
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14
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
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15
Pour the custard through the strainer and stir it into the milk chocolate mixture.
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16
Add the vanilla and stir until cool over an ice bath.
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17
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturers instructions.
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18
Make Gianduja-Stracciatella Gelato (pictured) by adding Stracciatella (page 210) to the gelato.
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19
Scoop it into Ice Cream Cones (page 228) to serve.
