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1
Heat oven to 300 degrees.
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2
Spread hazelnuts on a rimmed baking pan and roast, stirring once or twice, until fragrant and lightly browned, about 12 minutes.
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3
Transfer to a rack.
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4
Split vanilla pod lengthwise and scrape seeds into a saucepan.
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5
Add vanilla pod, milk, cream, 1/4 cup sugar and the salt.
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6
Simmer over medium-low heat, stirring occasionally, for 8 minutes.
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7
Meanwhile, rub still-warm hazelnuts in a clean dish towel to remove skins.
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8
Take saucepan off heat and allow cream to cool while you prepare hazelnut paste.
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9
In a food processor, place 1/2 cup hazelnuts, remaining 1/4 cup sugar and the Cognac or rum and puree until a paste forms, 3 to 5 minutes.
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10
Scrape paste into saucepan holding milk mixture and return it to medium-low heat.
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11
Simmer, stirring occasionally until paste dissolves, 5 to 7 minutes.
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12
Discard vanilla pod and stir in vanilla extract.
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13
Transfer to a bowl and place in refrigerator or set into an ice bath to chill.
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14
Coarsely chop remaining hazelnuts.
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15
When mixture is cold, pour it into bowl of an ice cream machine along with 1/4 cup chopped hazelnuts and churn according to manufacturers directions.
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16
Transfer to a container and freeze until solid, at least 2 hours.
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17
Let sit at room temperature for 5 to 10 minutes before serving, or in refrigerator for 15 to 30.
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18
Sprinkle with remaining hazelnuts.
