Finally, summer is here for good! Time to prepare some refreshing ice cream. For some reason, hazelnut gelato is a summer staple in italian gelaterias, but impossible to obtain here. But, hey, we can make it ourselves instead!
With this recipe I tried to create a refreshing ice cream that is not too heavy. Possible ways of improving it would be to double the amount of eggs, and to increase the cream to milk ratio (and to use whole milk instead of skim, but we have to keep up some “diet” pretenses 
).
200g whole hazelnuts
750ml skim milk
250ml cream
1 vanilla pod (or 2tsp vanilla extract)
6 egg yolks
200g sugar
Coarsely chop the hazelnuts and roast them in a dry pan on medium heat. Using a blender, puree roasted hazelnuts into a fine powder.
Add milk and 100ml of the cream, vanilla seeds from the pod (or the extract), and the hazelnut powder to a pot. Slowly bring to a boil.
Whip egg yolks and sugar into white foam. Whip cream.
After boiling the milk and cream, let it cool down a bit, and then, mix with the egg yolks and sugar while constantly stirring. Now, heat complete mixture, but do not boil. This will cause the cream to start to thicken. Add whipped cream, and let cool (potential improvement: put into fridge over night for better mixing of tastes). Use ice cream maker to prepare the gelato, or freeze in shallow pot over night, stirring frequently.
Enjoy!
