Hazelnut Ice Cream

Ground hazelnuts added to sweet cream ice cream is a quick and incredibly easy treat! 
After the week I had my brain was fried. This weekend I was all about the easy. The simple. The quick. The no pressure. It was necessary. Last week I had to return to my full forty hour a week day. Not feeling sorry for me huh? I know I know. The majority of food blog searching is done by people at work. We all know it. Half of the people who read this will read it while sitting at a desk, wishing they were doing anything but sitting at a desk. I hear you! For two glorious weeks I had our dream. It was wonderful. I came to work late, left early, took long lunches, and loved it. I was so lucky. 

But now the boss is back....I've gone soft, and I was so relieved when a friend of mine hit me up on gchat Friday asking if I'd like to have a lazy night. YES I DID!  I whipped up some easy sugary goodness, grabbed one tacky, one random, and one you-probably-haven't-seen-but-should movie and off I went, unashamed that I was strolling through Arlington in my old college sweats. I mean c'mon, I own Surf Ninjas on DVD, it's gonna take a lot more than that to embarrass me. Yep.......I just admitted to owning that. My friend even picked that movie to watch. I can't judge them for that. I want to, but c'mon, I own it. 

So here is my laziest of lazy day treats. Happy Monday to all. Welcome back to the work week. If you need a sugary pick me up I highly recommend it.  Next to no time or effort, with excellent results. 

Hazelnut Ice Cream 

2 eggs
3/4 cup sugar
1 tsp. vanilla
2 cups whipping cream
1 cup + 1 tablespoon milk, divided 
1/2 cup hazelnuts

Toast the hazelnuts slightly in a small frying pan on the stove over a medium heat. Allow to cool and pulse in a food processor along with the tablespoon of milk until it forms a paste.  (I prefer mine to still have some slightly larger chunks of hazelnuts). 

In a stand mixer combine the eggs and sugar.  Beat for one minute until light and fluffy. 
Gently mix in the cream, milk, vanilla and hazelnut paste. 

Transfer the mixture to an ice cream maker. Allow the ice cream to churn until finished and freeze according to the manufacturer’s instructions.