Foryoueats: Hazelnut Mascarpone Ice Cream Recipe

Name: Foryoueats: Hazelnut Mascarpone Ice Cream Recipe
Ingredients: 9 ounce best-quality whole hazelnuts, toasted, skinned, and roughly chopped (shy 2 cups; 355g); 10 ounces heavy cream (about 1 1/4 cups; 285g); 8 ounces whole milk (about 1 cup; 225g); 1 vanilla bean, split and scraped; seeds reserved (optional); 6 ounces sugar (about 3/4 cup plus 2 Tablespoons; 170g ); 5 ounces egg yolk (shy 2/3 cup; 140g); 3/4 teaspoon (3g) Diamond Crystal kosher salt, or more to taste; for table salt, use about half as much by volume or the same weight; 8 ounces mascarpone, brought to approxixmately 70°F/21°C (about 1 cup; 225g); 1/2 ounce vanilla extract; or Frangelico (about 1 tablespoon; 15g)

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This indulgent Hazelnut Mascarpone Ice Cream is a velvety and creamy frozen treat bursting with the rich flavors of toasted hazelnuts and mascarpone cheese. With a hint of vanilla, it's a luxurious...

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Ingredients

9 ounce best-quality whole hazelnuts, toasted, skinned, and roughly chopped (shy 2 cups; 355g)
10 ounces heavy cream (about 1 1/4 cups; 285g)
8 ounces whole milk (about 1 cup; 225g)
1 vanilla bean, split and scraped; seeds reserved (optional)
6 ounces sugar (about 3/4 cup plus 2 Tablespoons; 170g )
5 ounces egg yolk (shy 2/3 cup; 140g)
3/4 teaspoon (3g) Diamond Crystal kosher salt, or more to taste; for table salt, use about half as much by volume or the same weight
8 ounces mascarpone, brought to approxixmately 70°F/21°C (about 1 cup; 225g)
1/2 ounce vanilla extract; or Frangelico (about 1 tablespoon; 15g)