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1
Heat oven to 350 degrees and spread hazelnuts on a rimmed baking sheet.
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2
Toast in the oven for 10 minutes, or until fragrant.
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3
Let cool for about 10 minutes (or until cool enough to handle but still warm) and rub the nuts in a dish towel to remove most of the skins (some will cling and thats O.K.
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4
).
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5
In a medium bowl, melt together gianduja paste and butter, either over a pot with 1 inch of simmering water or in a microwave.
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6
Keep mixture warm.
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7
In a medium saucepan, bring the half-and-half, sugar, salt and vanilla bean to a simmer until the sugar melts, taking care not to boil.
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8
Stir occasionally.
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9
Place egg yolks in a small bowl.
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10
Slowly whisk in a 1/4 cup of the hot half-and-half mixture, whisking constantly and carefully so as not to scramble the yolks.
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11
Slowly pour the egg mixture back into the remaining half-and-half, whisking constantly.
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12
Heat the custard through, but do not simmer.
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13
If you see curdled clumps in your custard, pass through a fine strainer before continuing.
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14
While whisking constantly, slowly pour the warm custard into the warm melted chocolate (you want the two mixtures to be the same temperature).
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15
Once the chocolate custard is thoroughly combined and smooth, whisk in heavy cream.
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16
Cover custard and transfer to the refrigerator to chill for at least 2 hours.
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17
Pour chocolate hazelnut custard into an ice cream machine and chill according to the manufacturers instructions.
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18
Fold whole hazelnuts into ice cream, excluding any powder from the nuts (it just feels gritty on the tongue).
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19
Serve at once or freeze.
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20
To serve, drizzle with melted bittersweet chocolate.
