Ingredients
500 ml Milk
6 tbsp Milk Powder
3/4 cups sugar
1 tsp Stabilizer
1 tbsp Liquid Glucose
1 cup whipping cream
1 tbsp corn flour
1 cup hazelnuts
1 1/2 teaspoons vanilla extract

Method
Preheat the oven to 350 F. Place the hazelnuts on a cookie sheet and bake for 15 minutes. Cover and let stand for 15 minutes. Wrap the hazelnuts in a kitchen towel and rub to loosen the skins. Cool completely. Finely grind the hazelnuts in a food processor and set aside.
Boil Milk and add Sugar and Liquid Glucose.
Mix
Stabilizer in 1 tbsp Warm Milk and then add it to the boiling milk.

Mix corn flour in 1 tbsp water. Add it to the boiling milk till milk thickens, remove from fire and set aside to cool.
Add vanilla extract and blend in the mixer with milk powder.
Freeze the mixture in freezer till semi set.

Remove and again pour the mixture in the blender and blend at high speed to break the crystals
Add Ground hazelnuts and stir them into the cream mixture.
Add lightly fold whipping cream in this mixture and pour in an air tight container.
Freeze for a few hours or overnight.