Hazelnut ice cream

For 4 persons

120 g hazelnut paste (health food store)
20 g roasted and shelled hazelnuts
250 ml cream
200 ml milk
80 g sugar
1 pinch of vanilla

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.