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1
Preheat the oven to 350.
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2
Spread the hazelnuts on a rimmed baking sheet and bake for about 12 minutes, or until fragrant and browned; let cool.
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3
Transfer the hazelnuts to a kitchen towel and rub them together to remove the skins.
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4
Coarsely chop the hazelnuts.
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5
In a large, heavy saucepan, combine the half-and-half and sugar and bring to a simmer over moderate heat, stirring to dissolve the sugar.
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6
Add the hazelnuts, cover and let steep off the heat for 30 minutes.
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7
In a large stainless-steel bowl, whisk the egg yolks.
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8
Very gradually whisk in 1/2 cup of the hot half-and-half, then gradually whisk in the rest.
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9
Pour the mixture into the saucepan and cook over very low heat, stirring constantly, until the custard thickens, about 10 minutes.
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10
The custard should be thick enough to coat the back of a spoon.
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11
Strain the custard into a large stainless-steel bowl set in an ice water bath and discard the hazelnuts.
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12
Stir occasionally until the custard is thoroughly chilled.
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13
Freeze the custard in an ice cream make, in batches, according to the manufacturer's instructions.
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14
Store the ice cream in airtight containers in the freezer for up to 3 days.
