For the most flavorful hazelnut ice cream, don't rush the process.
8 ounces whole milk 3/4 teaspoon Diamond Crystal kosher salt, or more to taste; for table salt, use about half as much by volume or the same weightDirections
Return the chilled hazelnut-milk to a simmer, then strain through a mesh sieve into a large bowl. The hazelnuts can be used as-is to make creamy or crunchyLet the 3-quart saucier cool until safe to touch , then add the sugar, egg yolks, and salt, along with the reserved vanilla seeds , and whisk to combine. When smooth, add the warm hazelnut-milk, followed by the mascarpone, whisking gently to combine.
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