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For the Ice Cream Base:
2 cups heavy cream
1 cup whole milk
1/2 cup granulated sugar
1 tsp pure vanilla extract
200g white chocolate, chopped (or white chocolate chips)
4 egg yolks
For the Caramelized Hazelnuts:
1/2 cup hazelnuts (toasted, skins removed)
1/3 cup granulated sugar
1 tbsp water
Pinch of salt
In a saucepan, combine the milk, cream, and half the sugar (1/4 cup). Heat over medium heat until just simmering—don’t let it boil. Meanwhile, whisk the egg yolks with the remaining sugar until pale and creamy. Slowly pour about 1/2 cup of the hot milk mixture into the yolks, whisking constantly to temper. Pour the yolk mixture back into the saucepan with the remaining milk and cream. Cook over low heat, stirring constantly, until it thickens slightly and coats the back of a spoon (about 170–175°F or 77–80°C). Remove from heat and add the chopped white chocolate. Stir until completely melted and smooth. Stir in vanilla extract. Cool the mixture to room temperature, then cover and refrigerate for at least 4 hours or overnight.
In a small pan over medium heat, combine the sugar, water, and a pinch of salt. Stir until the sugar dissolves, then stop stirring and let it simmer until it turns a golden caramel color. Quickly add the toasted hazelnuts and stir to coat. Pour the mixture onto a baking sheet lined with parchment paper. Let it cool completely. Once hardened, chop the caramelized hazelnuts into small pieces.
Churn the chilled ice cream base in your ice cream maker according to the manufacturer’s instructions. Once it reaches a soft-serve consistency, fold in most of the chopped caramelized hazelnuts, saving a few for topping.
Transfer the ice cream to a container, sprinkle the remaining hazelnuts on top, and freeze for at least 4 hours or until firm. Scoop, serve, and enjoy.