If you have an ice cream maker that requires the insert to be frozen, make sure it is in the freezer 24 hours before you are ready to make the ice cream.

Heat the oven to 350°

In a shallow pan, roast the hazelnuts until fragrant and toasted, 10-15 minutes.

Rub the toasted nuts in a kitchen towel to remove as much as possible. Removing all the skin will be impossible, so don’t worry about some with the skin still on.

Chop the hazelnuts into about the ¼ inch pieces. No need to be precise. This can be done in a food processor or by hand.

In a medium saucepan, heat the milk with 1 ½ cups of the cream, sugar, glucose syrup, and salt to just below a simmer.

Take the saucepan off the heat and add the chopped hazelnuts.

Cover and let seep for an hour.

While the hazelnuts are seeping:

In a separate bowl, whisk the egg yolks to break them up and set them aside.

Place the chocolate into a large bowl small enough to fit into a larger one for an ice bath.

Have ice and water ready in the larger bowl for the ice bath.

Heat the remaining 1 cup of cream to just a simmer.

Pour the cream over the milk chocolate in the big bowl and let sit for a couple of minutes, then stir until smooth and the chocolate has completely melted. Set the bowl aside.

When the hour is up, pour the hazelnut-infused milk through a fine mesh strainer into a second saucepan or transfer the milk and nut mixture to a bowl and then strain back into the dirty saucepan. Squeeze the nuts with your hands to extract as much moisture as possible. Take a moment to clean the strainer, as you need it again.

Rewarm the infused milk mixture to a simmer.

Slowly pour about a cup of the hot milk mixture into the beaten egg yolks, whisking or constantly stirring to not cook the yolks too fast.

Add the yolk mixture to the remaining milk mixture in the saucepan.

Continue to cook over medium heat, stirring constantly, until the mixture thickens and coats the back of a spoon. Be careful as it can go from wonderfully smooth and thick to curdled quickly.

Pour the cooked custard through the strainer into the bowl with the melted chocolate, stirring well to combine.

Stir in the vanilla.

Place the bowl into the bigger bowl with the water and ice and stir occasionally until the mixture has cooled to room temperature or colder. About 20 minutes.

Cover the mixture and chill in the fridge for several hours or preferably overnight.

Make the ice cream according to the instructions of your machine.

Hazelnut Milk Chocolate Gelato can be served right out of the machine or let cure in the freezer for several hours to firm up into scoopable deliciousness!