Hazelnut Ice Cream | with egg yolks (custard) – Ask the Ice Cream Queen

Ingredients

• 425 g whole milk (15 oz, 425 ml)
• 190 g regular sugar (6.7 oz, 224 ml)
• 100 g egg yolks (3.5 oz, approx. 5–6 yolks or 118 ml)
• 350 g heavy cream, 35% fat, fridge-cold (12.3 oz, 350 ml)
• 120 g smooth, pure hazelnut butter, best quality you can find (4.2 oz, 114 ml)