Gianduja Gelato

1 1/2 cups (185 g) hazelnuts, toasted
1 cup (250 ml) whole milk
2 cups (500 ml) heavy cream
3/4 cup (150 g) sugar
1/4 teaspoon coarse salt
4 ounces (115 g) milk chocolate, finely chopped
5 large egg yolks
1/8 teaspoon vanilla extract

Rub the hazelnuts in a kitchen towel to remove as much of the papery skins as possible, the finely chop them in a food processor or blender.
Warm the milk with 1 cup of the cream, sugar and salt in a saucepan. Once warm, remove from heat and add the chopped hazelnuts. cover and let steep at room temp for 1 hour.
Put the milk chocolate pieces in a large bowl. Heat the remaining 1 cup cream in a medium saucepan until it just begins to boil. Pour it over the milk chocolate pieces and stir until the chocolate is completely melted and smooth. Set a mesh strainer over the top.
Pour the hazelnut-infused milk through a strainer into a medium saucepan, squeezing the nuts firmly with your hands to extract as much of the flavourful liquid as possible. Discard the hazelnuts.
Rewarm the hazelnut-infused mixture. In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm hazelnut mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula. Pour the custard through the strainer and stir it into the milk chocolate mixture. Add the vanilla and stir until cool over an ice bath.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer's instructions.

from David Lebovitz's "The Perfect Scoop"

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