====== Roasted Hazelnut Vanilla Ice Cream ====== 

Tags: [[dessert]] - [[vegetarian]] - [[gluten free|GF]] - [[GF dessert]] - [[GF vegetarian]]\\ 
Active Time: 30 minutes \\ 
Passive Time: \\ 
Serves: 4 - 6\\

====Description====
Ice cream with crunchy hazelnuts throughout

====Source====

[[https://cooking.nytimes.com/recipes/1013222-roasted-hazelnut-vanilla-ice-cream|NY Times]]

====Ingredients====
  *Hazelnuts: 1 cup, shelled, skins on


  *Vanilla bean: 1


  *Milk: 2 cups
  *Heavy cream: 1 cup
  *Sugar: 1/2 cup, divided
  *Kosher salt: 3/8 tsp


  *Cognac or aged rum: 1 tbsp


  *Vanilla extract: 1 tbsp


====Instructions====
  -Prheat oven to 300F. Spread hazelnuts on a rimmed baking pan and roast, stirring once or twice, until fragrant and lightly browned, about 12 minutes. Transfer to a rack
  -Split vanilla pod lengthwise and scrape the seeds into a saucepan. Add vanilla pod, milk, cream, 1/4 cup sugar, and salt. Simmer over medium-low heat, stirring occasionally, for 8 minutes
  -Meanwhile, rub still-warm hazelnuts in a clean dish towel to remove skins. Take saucepan off heat and allow cream to cool while you prepare hazelnut paste
  -In a food processor, place 1/2 cup hazelnuts, remaining 1/4 cup sugar, and the Cognac or rum; puree until paste forms, about 3-5 minutes. Scrape paste into saucepan with milk mixture and return it to medium-low heat. Simmer, stirring occasionally, until paste dissolves, about 5-7 minutes. Discard vanilla pod and stir in vanilla extract. Transfer to a bowl and place in refrigerator to cool
  -Coarsely chop remaining hazelnuts
  -When mixture is cold, freeze in ice cream maker according to manufacturer directions along with 1/4 cup chopped hazelnuts. Transfer to container and freeze at least 2 hours, until solid. Serve with remaining hazelnuts

\\ \\