2 cups whole milk

2 cups heavy cream

1 cup hazelnuts, toasted, skinned, and finely chopped

1 cup sugar

8 egg yolks

1/4 cup malted milk powder (without added sugar)

1/2 teaspoon vanilla extract

Salt

Scald the milk, cream, and hazelnuts in a medium saucepan. Remove from the heat, cover, and steep the nuts in the hot liquid for 1 hour, or until the mixture tastes strongly of hazelnuts. Strain, discard the nuts (they will be soggy and have little nut flavor), and reheat the mixture.

Whisk together the sugar, egg yolks, and malted milk powder in a large bowl. Gradually whisk in the hot milk mixture. Return the custard to the saucepan and place over medium-low heat. Stir with a wooden spoon until the mixture thickens slightly and coats the back of the spoon. Strain and refrigerate until cool. Stir in the vanilla and salt to taste.

Transfer the cooled custard to an ice cream machine and freeze according to the manufacturer's directions.

Makes approximately 1 quart.