Start by making hazelnut paste. Take about 150g of toasted hazelnuts and blend them until smooth in a food processor.

Scrape down the sides occasionally. The natural oils from the nuts will create a smooth paste; no need to add extra oil. Aim for a very smooth consistency, which might take around 10 minutes of blending.

Measure out 125g of the prepared hazelnut paste and set it aside.

In a pot, combine the milk, sugar, milk powder, cornstarch, salt, and glucose syrup.

Place the pot on the stove and start whisking the mixture over medium-high heat.

Continue whisking until the mixture comes to a boil. Let it boil for about 30 seconds to a minute, ensuring the cornstarch is fully cooked.

Pour a small amount of the hot milk mixture into the hazelnut paste.

Whisk the two together; they should initially separate, which is what we want.

Gradually add more of the milk mixture while whisking. Eventually, the mixture will come together into a smooth emulsion.

Add the remaining milk mixture and whisk thoroughly. Scrape down the sides of the bowl to ensure everything is well incorporated.

Pour the mixture into a container and place it in the refrigerator to chill overnight. This will allow the flavors to meld and develop.

The next day, strain the chilled mixture through a fine mesh strainer to remove any nut solids. This step ensures a creamy texture for your ice cream.

Once strained, pour the mixture into your ice cream machine and follow the manufacturer's instructions for churning.

After churning, for the best texture and flavor, let the ice cream set in the freezer for 30 minutes to an hour before serving.

Scoop and enjoy your homemade hazelnut milk ice cream!