| 1 | While the cream is heating, place egg yolks and th remaining sugar in the bowl of an electric mixer fitted with a paddle. |
| 2 | Beat the eggs on high for 2 to 2 ?minutes. |
| 3 | Scrape down the sides of the bowl, then beat on high until slightly thickened and lemon-colored, 2 ?to 3 minutes. |
| 4 | (at this point, the cream should be boiling. |
| 5 | If not, adjust the mixer speed to low and continue to mix until the cream boils. |
| 6 | If this is not done, the egg yolks will develop undesirable lumps). |
| 7 | Pour the boiling cream into the beaten egg yolks and whisk to combine. |
| 8 | Return to the saucepan and heat over medium-high heat, stirring constantly. |
| 9 | Bring to a temperature of 185 degrees, 2 to 4 minutes, then pour over the chocoate mixture, add crushed hazelnuts, and stir to combine. |
| 10 | Cool in an ice-water bath to a temperature of 40 to 45 degrees, about 15 minutes. |
| 11 | En the custard is cold, freeze in an ice-cream freezer following the manufacturer"s instructions. |
| 12 | Transfer the semi-frozen ice cream to a plastic container. |
| 13 | Securely cover the container, then place i the freezer for several hours before serving. |
| 14 | Serve within 5 day makes 1 ?quarts |
