Hazelnut Vanilla Ice Cream Recipe

Pour the milk into a saucepan.

Simmer over low heat for 20 minutes.

Stir in chopped hazelnuts and cook for another 40 minutes.

Remove from heat and let the mixture cool to room temperature.

Transfer mixture to freezer for 2 hours.

Blend the frozen mixture to improve texture.

Return blended ice cream to freezer for 3 hours.

Blend once more and freeze for 8 hours before serving.