Transfer hazelnut cream to a large bowl. Set aside.
Add cream, milk and sugar to a sauce pot. Bring to a gentle simmer.
Whisk together 1/4 cup of milk and cornstarch to make a slurry.
Whisk slurry into simmering milk mixture. Bring to a gentle boil for about 2 minutes, until thickened.
Pour thickened ice cream base into the bowl with the hazelnut cream. Whisk to combine. Add salt.
Freeze in your ice cream machine and serve with your favorite toppings.
Check out my website for more great recipes, including this Pistachio Gelato.