Roast the hazelnuts, peel them and let them cool down.
Whisk the milk, cream, sugar, vanilla and the hazelnut paste well with a hand blender and put it into the ice-cream maker.
Shortly before finishing, add half of the hazelnuts. Portion, decorate with the remaining hazelnuts and serve.
TIP: If no ice cream machine is available, whip the cream until stiff and fold it into the mixture. Pour into a box form and deep-freeze for about 6-8 hours.
Recipe by: Tourist office Partschins/Parcines