0. Toast the peeled hazelnuts in a nonstick pan for a few minutes. Set aside a few for garnish. Add the hazelnuts to the bowl while still warm. If you don't want to see them in the ice cream, blend the hazelnuts first for 2 minutes at Turbo speed. If you prefer a more rustic ice cream, add the sugar to the bowl along with the hazelnuts and blend directly for 2-3 minutes at Turbo speed. Set the mixture aside.

1. Attach the butterfly whisk, add the egg and vanilla to the bowl, and beat for 5 minutes at 37°C, speed 4. Remove the butterfly whisk, add the milk and hazelnut paste, and cook for 5 minutes at 80°C, speed 4. Check the consistency; if it hasn't started to thicken, cook for another 3-5 minutes. Transfer the mixture to a bowl and let it cool.

2. Return the butterfly whisk to the clean, chilled bowl. Add the chilled cream and whip for about 2 minutes (check the consistency), speed 3. Add the cooled mixture and mix gently for 1 minute, speed 1.

3. Pour the mixture into an ice cream container and freeze for at least 3 hours, then cut it into pieces, place them in the bowl and churn for 30 seconds at speed 7 and then another 30 seconds at speed 4, stirring occasionally.