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PRE-HEAT the oven to 200 degrees Celsius or 390 degrees Fahrenheit. SPREAD the hazelnuts onto the baking tray and roast them in the oven for about 10 minutes.
Let them cool off slightly and meanwhile separate the eggs. You can use the remaining egg whites for something else, like a lemon pavlova. Egg whites will keep in the fridge for up to two days when covered with some cling film.
FREEZE it so you can use it for up to 3 months! COMBINE milk, cream and condensed milk in the medium-sized pan and warm it up on low heat. Meanwhile, MIX the egg yolks until they're pale and fluffy, the easiest way is using an electric mixer.
Gently pour in the warm milk, cream and condensed milk mixture into the stand mixer bowl. Make sure to keep mixing while you do this, to prevent the egg yolks from solidifying. It also helps to prevent lumps from forming.
POUR the mixture back into the pan and turn down the heat to the lowest setting. Keep stirring with a spatula, to prevent burning. It's best to use a silicone spatula for this, plus it's also easier to clean.
You can tell if the mixture is ready by running your (clean) finger over the spatula. If a clear path shows, it's ready. LET the mixture cool off to nearly room temperature.
Meanwhile, remove the hazelnut skins by rubbing them into a clean kitchen towel. TRANSFER them to a food processor and crush them until they're very fine.
Add the crumbled hazelnuts along with 50 ml amaretto to the ice cream mixture and COVER with cling film and refrigerate until completely cooled off.
On to the easiest part of making any kind of ice cream! POUR the mixture into the ice cream maker and let it run for about 40 minutes, depending on your machine.
When done, remove the ice cream from the ice cream maker and place it into the freezer. We served this amazing ice cream with poached pears and an easy chocolate sauce.
The sauce is done in only 5 minutes; heat up some cream and dissolve some chocolate into the hot cream. ADD an extra splash of amaretto if you like and enjoy!