Neapolitan Ice Cream (Gelato alla Napoletana)
Yield: 1 pint
Source: Betty Crocker's Italian Cooking. Recipe courtesy of Antonio Cecconi.

1 c. milk
3/4 c. sugar
4 jumbo egg yolks
1 c. heavy whipping cream
1/2 c. hazelnuts (filberts)
1/2 tsp. cocoa

Mix milk, sugar & egg yolks in 2 qt. saucepan. Cook over medium heat, stirring constantly, just till bubbles appear around edge. Cover & refigerate about 1 1/2 hours or till cool.

Heat oven to 400 degrees. Bake hazelnuts in ungreased baking pan 5 minutes or till skins begin to crack. Wrap hazelnuts in clean towel, let stand 2 minutes. Rub hazelnuts in towel to remove skins. Chop hazelnuts finely. Return to baking pan. Bake about 8 minutes till golden brown, stirring occasionally, cool.

Stir whipping cream, hazelnuts & cocoa into milk mixture. Freeze in ice cream maker as directed by manufacturer.