Directions

1. 1

   Pour the half and half into a medium saucepan and warm over medium heat, stirring frequently, until it is hot and steaming but not boiling. Remove from heat and set aside to cool slightly.

2. 2

   In a stand mixer bowl, combine the egg yolks and granulated sugar. Mix on low speed with a wire whip attachment for about 30 seconds until the mixture becomes slightly thickened and pale.

3. 3

   Gradually add the warm half and half to the egg mixture while mixing on low speed until fully blended and smooth.

4. 4

   Pour the combined mixture back into the saucepan and cook over medium heat, stirring constantly, until the mixture is steaming but not boiling. The mixture should reach 160°F on a thermometer to ensure the eggs are safely cooked. Transfer to a large bowl.

5. 5

   Stir the heavy whipping cream, vanilla extract, and kosher salt into the custard mixture until well combined. Cover the bowl with plastic wrap and refrigerate for at least 8 hours or overnight until completely chilled.

6. 6

   Pour the chilled custard mixture into an ice cream maker and churn according to the manufacturer's instructions. During the final 5 minutes of churning, add the chopped toasted hazelnuts and mix until evenly distributed.

7. 7

   Spread one-third of the churned ice cream into the bottom of a chilled, freezer-safe container in an even layer.

8. 8

   Drizzle one-third of the salted caramel sauce across the ice cream in broad ribbons. Using a clean knife, gently swirl the caramel into the ice cream without fully blending it.

9. 9

   Repeat step 7 and 8 two more times, ending with a final layer of caramel drizzled across the top in ribbons. Sprinkle additional chopped hazelnuts over the surface if desired.

10. 10

    Cover the container tightly with plastic wrap or aluminum foil and freeze for at least 2 hours before serving. The ice cream will keep frozen for up to 3 days.