Gianduja, Hazelnut and Chocolate Ice Cream

Directions

• Add all dry ingredients to a bowl and mix well
• Add all other ingredients to a pan
• Whisk in the dry ingredients
• Slowly heat to 83C/181F while stirring
• Transfer to a high speed blender and run on high for 1 minute
• Transfer to a zip-lock bag and chill in ice water
• Age in fridge overnight or at least four hours
• Strain into your ice cream machine and churn
• Freeze
• Hazelnut butter
• Roast the hazelnuts on a tray in a 175C/350F oven for 12-15 minutes
• Put the hazelnuts on a towel and remove as much of the skin as possible by rubbing the hazelnuts in the towel.
• Mix in a blender to make a fine paste. This might take some time but you need to blend to a creamy texture and not just a powder. Look up nut butter on google if unsure.