1 cup of hazelnuts
2 cups of water
1 tablespoon of vanilla extract
3 tablespoons of honey
2 egg yolks
Make hazelnut milk: Toast the hazelnuts in the oven at 350 degrees until lightly toasted. When cool, remove the skin, and then put the hazelnuts in a blender with two cups of water. Blend the mixture at high speed for a few minutes, then strain the mixture through a nut milk bag or cheesecloth. (we use two nut bags, one inside of the other, to ensure the smoothest possible hazelnut milk.
Make the ice cream: Place the milk in a saucepan, add egg yolks, vanilla, and honey, then heat slowly until the mixture thickens. Cool the mixture down in a refrigerator, then put it in an ice cream maker. (Optional: chop up some hazelnuts and add them to the mixture in the ice cream maker for a crunchy texture)