Place the milk and cream in a heavy-bottomed saucepot. Add the hazelnuts and scald the mixture. Remove the pot from the heat, cover, and let the hazelnuts steep in the milk for 15 minutes.
Whisk the egg yolks with the sugar and salt in a large mixing bowl. Bring the hazelnut milk back to a boil and slowly whisk it into the eggs.
Refrigerate the ice cream base until cold, and then strain it.
Freeze according to ice cream machine manufacturer’s instructions.
© 1993 Emily Luchetti. All rights reserved.