Hazelnut Gelato
Makes 1 quart.

• 1 - cup toasted hazelnuts, as many skins removed as possible*
• 2 - cup half & half
• 2 - eggs
• 2 - egg yolks
• 2/3 - cup dark corn syrup
• 2 - Tablespoon Frangelico, or brandy
• 1 - Tablespoon vanilla extract
• dash salt

Directions

1. In a food processor or blender, process nuts until very fines. 
2. In a small saucepan, heat half & half until bubbles form around the edge and mixture is quite warm. 
3. In a small bowl, beat eggs and egg yolks together. Carefully add about 1/2 cup hot cream mixture, a spoonful at a time, into eggs to gradually warm them. 
4. Return eggs to cream in saucepan and continue cooking over low heat, stirring constantly until mixture forms custard and reaches 160° F. on a candy thermometer.
5. Remove saucepan from heat and place in another bowl of cold or ice water to cool mixture to lukewarm.
6. Pour through a strainer into a blender or food processor. 
7. Add corn syrup, Frangelico, vanilla, and salt. 
8. Process until smooth. 
9. Cover and refrigerate until ready to freeze.