1-Combine 2 cups of whole or 2% milk, 1 cup of heavy cream, and 1/2 cup plus 2 tablespoons of hazelnut praline paste in a heavy saucepan. Heat over medium until it bubbles gently.

2-Stir in 3 tablespoons of good-quality unsweetened cocoa powder and 2 ounces of finely chopped bittersweet or semisweet chocolate until everything melts smoothly.

3-In a separate bowl, beat 5 large egg yolks, 1/2 cup plus 2 tablespoons of sugar, and 1/4 teaspoon of fine sea salt on high speed until pale and thickened, about 2 minutes.

4-Temper the eggs by whisking in one cup of the hot mixture gradually, then pour it back into the saucepan and cook on low to medium-low heat. Whisk frequently until it thickens to coat a spoon, reaching 180°F to 185°F.

5-Remove from heat, stir in 1 teaspoon of pure vanilla extract, and keep stirring for about a minute to blend flavors.

6-Chill the mixture in the refrigerator for at least 2 hours or overnight, stirring occasionally for even cooling.

7-Freeze in an ice cream machine for about 26 minutes until it reaches a custard consistency, adding the 1/2 cup of toasted and chopped hazelnuts in the last 5 minutes.

8-Transfer to a freezer-safe container and freeze until firm, ready for serving.