Red Currant Bakery

Hazelnut Butter
In a large pan, pour in the hazelnuts. Place over medium low heat, stirring frequently to keep from burning, until they become golden brown and the skins start to flake off.
Pour the toasted hazelnuts onto a kitchen towel and rub against each other with the towel to remove the skins. Ideally this will take off most of the skins, if it doesn't, use your fingers to peel as much as you can (but don't stress if there's still some left).
Transfer the toasted and peeled hazelnuts to a high powered blender or food processor. Blend on medium low speed, slowly increasing to high until a smooth butter forms.
No Churn Ice Cream
In a large mixing bowl, pour in the sweetened condensed milk along with 100 grams of hazelnut butter. Stir to combine and then sprinkle in the flaky sea salt and stir once more.
In the bowl of a stand mixer, add in the heavy cream and vanilla extract. Use a whisk attachment to whip on medium high speed until stiff peaks form.
Add half of the whipped cream to the hazelnut milk mixture. Use a large flat rubber spatula to fold the hazelnut milk into the heavy cream, being careful not to stir thereby knocking the air out.
Once mixed, add the remaining heavy cream and fold again. Place in the fridge for a moment until ready to assemble.
Assemble & Freeze
Line a metal loaf pan with parchment paper or prepare your container of choice for the ice cream.
If adding, chop the dark chocolate covered hazelnuts and set aside.
Pour half of the hazelnut ice cream mixture into the lined pan. Drizzle with the chocolate hazelnut spread and sprinkle with half of the chocolate hazelnuts. Swirl together and then repeat with the remaining ice cream and mix ins.
If not adding any chocolate, simply pour the hazelnut cream mixture into the lined pan and place in the freezer.
Place the assembled ice cream into the freezer to set for at least 8 hours or over night.
Remove from the freezer about 10 minutes prior to serving.