Homemade hazelnut ice cream, with PDO Isigny cream & gourmet cone

Preparation

1. Prepare the ice cream base :

   In a saucepan, heat the milk and PDO Isigny Cream over low heat until simmering. In a bowl, whisk the egg yolks with the sugar until the mixture whitens. Gradually pour the hotPDO Isigny Cream mixture over the yolks, whisking all the while.

   Pour back into the saucepan and thicken over low heat, stirring constantly with a spatula without boiling, until the cream coats the spoon.

   Add hazelnut purée and a pinch of salt. Mix well.

   Cool completely, then chill in the fridge for 4 hours (ideally overnight).

2. Turbinate the ice cream :

   Pour the mixture into an ice-cream maker and whirl for 30-40 minutes until smooth, then transfer to an airtight container and place in the freezer for 1-2 hours to set.

3. Prepare the gourmet cones :

   Using a knife, spread the spread around the edges of the cone, then immediately sprinkle with crushed hazelnuts. Garnish cones with hazelnut ice cream.

   If desired, add a little more crushed hazelnuts on top.

   Serve immediately and enjoy!