Hazelnut ice cream

Dip the stick of vanilla in the milk and bring it to a boil.

Meanwhile put the four egg yolks in a bowl, add sugar and mount them in foams, until they are almost white.

Remove the vanilla pod, add, wire, wire the hot milk to the egg yolks and pour the mixture into the casserole previously used for milk.

Cook in a double boiler, over low heat, until will begin a slight boil.

Remove the Pan from heat and stir in the cream until it is completely cooled.

Put the hazelnuts in the oven for a few seconds and let them toast (wiping with a kitchen towel is easily peleranno); then chop finely.

Passed the now cooled cream through a sieve, add the hazelnuts and pour the mixture into the ice cream maker.

You consolidate it in the freezer ice cream according to the instructions of your ice cream maker.

If you don't have electrical equipment but would also prepare homemade ice cream, and you whipped, well follow some precautions.

First of all we must remember that, after introducing the Pan (or pans, complete or without dividers) in the freezer, produced by ice is mixed with a wooden spoon about every 30 minutes, at least until it will be soft enough to do.

This system will prevent the surface of ice formation of icicles, watery product that would make completed; also reduce the risk that certain ingredients separate, plummeting to the bottom.

With a stirring regularly carried out all elements are best amalgamated and the ice cream is frozen.