Neapolitan Ice Cream

• 1/2 cup sugar

• 2 cup milk

• 10 egg yolks

• 1 cup hazelnuts (filberts)

• 2 cup heavy whipping cream

• 1 tsp. cocoa

Mix sugar, milk, egg yolks in 2 quart saucepan.  Cook over medium heat, stirring constantly, just until bubbles appear around edge.  Cover and refrigerate about 1 1/2 hours or until cool.

Heat oven to 400 degrees.  Bake hazelnuts in ungreased baking pan about 5 minutes or until 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, stirring occasionally, until golden brown.

Stir milk mixture together with hazelnuts and cocoa.  Freeze in ice-cream maker.