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In a medium pot, over low-medium heat bring milk to a boil. Add the hazelnuts and gently cook for a few minutes.
Let this mixture sit for at least 30 minutes or overnight in the refrigerator.
Blend the hazelnut mixture in the blender until the nuts are a bit smaller than rice.
Press the mixture through a fine strainer. Make sure you have 250g!
Add the cream and salt to the hazelnut milk and set it aside.
Mix the egg yolks with the sugar.
In a waterbath over gently boiling water and while constantly stirring, bring the egg-sugar mixture up to 175˚F (80˚C). Remove from the heat.
Add the egg-sugar mixture to the hazelnut milk.
Push this mixture through the fine-mesh strainer again.
When cool, transfer the mixture to the refrigerator (ideally overnight).
Using an ice cream maker or your preferred method, churn the hazelnut mixture until frozen.