Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  5             ounces  fine-quality bittersweet chocolate -- (not
                        unsweetened)
  3             ounces  fine-quality milk chocolate
     2/3           cup  unsweetened hazelnut butter
  1                     vanilla bean
  2               cups  whole milk
  2               cups  heavy cream
  8              large  egg yolks
     3/4           cup  sugar

Preparation:

Garnish if desired: 1/4 cup chopped toasted skinned hazelnuts Chop chocolates into small pieces and in a double boiler or a metal bowl set over a saucepan of barely simmering water melt chocolates with hazelnut butter, stirring until smooth. Remove top of double boiler or bowl from heat. Split vanilla bean lengthwise and scrape seeds into a 3-quart heavy saucepan. Add pod, milk, and cream and bring mixture to a simmer over moderate heat. Remove pan from heat. In a large bowl with an electric mixer beat together yolks and sugar until thick and pale. Add hot cream mixture to egg mixture in a slow stream, whisking, and pour into pan. Cook custard over moderately low heat, stirring constantly, until a thermometer registers 170ø F. (do not let custard boil or it will curdle). Pour custard through a sieve into a clean bowl and stir in chocolate mixture until combined well. Chill custard, its surface covered with plastic wrap, until cold, at least 1 hour, and up to 1 day. Freeze custard in an ice-cream maker. Transfer ice cream to an airtight container and put in freezer to harden. Ice cream may be made 1 week ahead. Serve ice cream sprinkled with hazelnuts. Makes 1 quart.

Nutritional Information:

2997 Calories (kcal); 233g Total Fat; (68% calories from fat); 48g Protein; 188g Carbohydrate; 2420mg Cholesterol; 477mg Sodium