First, the hazelnuts are placed on a baking sheet and roasted at 200 ° C top / bottom heat for 8-10 minutes. Then they are put into an old tea towel while still hot and rubbed through properly (see video). This will loosen most of the shell.
In the meantime, put 2 eggs and 2 egg yolks in a bowl and freeze the remaining egg whites. The eggs are then whipped up frothy with the two types of sugar and then placed in the cold.
Now crack the nuts with a mortar as required (not absolutely necessary) and bring to the boil with the milk. As soon as the milk has boiled, the hazelnuts are boiled for about 10 minutes on medium heat and then filtered through a coarse sieve and a tea / coffee filter so that all pieces remain.
Next, whip the egg mixture in the bain marie or water bath until frothy and pour the still hot milk into the egg mixture in a thin stream. Then whip the mixture for about 8-10 minutes until it thickens a little. However, the mass should not get warmer than 75 degrees so that the egg does not freeze.
As soon as the egg mixture is ready, let it cool down in the refrigerator. When the egg mass is cold, it is placed in an ice cream maker and made into ice. If you don`t have an ice cream machine, you can also make the ice cream using the method I used to stir my lime ice cream.
Tip: After you have prepared the ice cream, either eat it immediately or freeze it in a container. If you want to eat the ice cream another time, you have to take the ice cream out of the freezer about 20 minutes before you eat so that it becomes smoother again.
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